One of my most loved meals from my childhood was my moms enchiladas ☺️ It’s still a meal I love to have especially when I’m sleep deprived and adjusting to life with a newborn. It’s my kinda comfort food! I turned it into a casserole so that I could make these little individual servings with the @soupercubesfreezer tray for myself – But you can also make a large casserole of it! ❄️ #freezerreadyfriday
Enchilada Casserole 1 tablespoon olive oil 1 medium white onion, peeled & diced 1 medium red bell pepper, cored & diced 1 medium yellow bell pepper, cored & diced 1 (4 ounce) can diced green chiles 1 (15 ounce) cans black beans, rinsed & drained 1 (15 ounce) cans pinto beans, rinsed & drained 1 (8 ounce) can whole kernel corn, drained 1 lb shredded jackfruit or cooked chicken 3 cups red enchilada sauce, homemade or store-bought ( nothing beats my moms but you’ll have to ask her for the recipe 😉 ) 12 corn tortillas, cut in half 3 cups shredded Mexican blend cheese toppings: chopped fresh cilantro, sour cream, diced red onion, or avocado
Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray if using casserole dish and set aside. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups of enchilada sauce, and stir. Remove from heat and set aside. Pour about 1/2 cup of the enchilada sauce in the baking dish ( or divide between @soupercubes ) and spread evenly on the bottom. Top with a layer of about tortilla halves so the entire dish is covered. Top evenly with 1/3 of the filling mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Finish with a layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese. Bake uncovered for 30 min, remove from the oven and serve warm, or let cool completely if planning to freeze. Top with a lid or cover tightly with foil and plastic wrap and place in the freezer. When ready to serve, let thaw in fridge for 24 hours. Bake in oven 350°F for 45 minutes or until warmed through. Add your favorite toppings and enjoy!