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Double-Duty Layered Enchilada Casserole

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio
  • Total Time
    Prep: 15 min. Bake: 35 min. + standing
  • Makes
    12 servings

Ingredients

  • 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
  • 1-1/2 cups frozen corn (about 8 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 6 flour tortillas (10 inches)
  • 3 cups shredded Mexican cheese blend, divided
  • 1 can (10 ounces) enchilada sauce
  • Optional: Shredded lettuce and chopped fresh tomatoes

Directions

  • Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
  • Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Nutrition Facts
1 piece (calculated without toppings): 409 calories, 17g fat (7g saturated fat), 60mg cholesterol, 1031mg sodium, 41g carbohydrate (5g sugars, 6g fiber), 25g protein.

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