Ooh, the kids loved this, despite a little heat in the sauce! This was a highly requested recipe, and it couldn't be simpler. Part of the fun was tearing up the corn enchiladas to layer in between the sauce, cheese, meat, etc. We made two versions, one meatless and one with chicken, and used the microwave which was really efficient.
We don't have a photo this time because the casseroles disappeared too fast.
Ingredients
- 1 package corn tortillas
- 1 jar enchilada sauce
- 2 cups cooked and diced chicken, or cooked ground beef or turkey
- 1 package lower-fat mexican blend shredded cheese
- 1 cup shredded carrot, shredded zucchini, or frozen corn
- 1 can sliced black olives
- 1 pint low- or non-fat sour cream – or plain yogurt
Instructions
- Preheat oven to 350 degrees (unless using microwave).
- In a large baking dish with a cover, pour a couple of tablespoons of enchilada sauce to cover the bottom.
- Tear 4 tortillas into quarters, and layer the pieces, overlapping, in the bottom of the casserole. Pour on more sauce to cover the tortillas.
- If using meat, spread it on next, followed by the veggies, and a generous amount of the cheese.
- Add the black olives on top. Add a layer of enchilada sauce.
- Top with the rest of the corn tortilla pieces, then sprinkle on the remaining Mexican cheese.
- Cover and bake for about 30 minutes, OR cover and microwave 6-8 minutes. Garnish with sour cream.
More Information
The recipe is based on a fun one that Trader Joe’s was serving at their sampling booth here in Lafayette recently.
BTW: You can substitute many things for the meat: soy chorizo, carnitas, pulled pork, or meatless sausage. You can also add mild or hot green chiles if your family likes them.
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