Quarantine Cooking: Enchilada Bake
Ok, so with all this extra time at home I've been doing more cooking. The other night I made a quick and easy Enchilada Bake. There is no going wrong with this meal. One pan to start and then you place in a baking dish for the last 25mins.
Heres what you will need:
- Red Onion (1 small)
- 4oz can of Green Chilies (diced)
- Pack of Taco Seasoning (I use Natures Promise from Hannaford)
- 2 Bell Peppers (I used orange and yellow)
- Black Beans 1 can (drained)
- 1/2 cup Corn (Frozen)
- 1 Lb. Ground Chicken (or ground beef or
- Fresh Spinach (handful)
- Cheddar Cheese (shredded 4cups)
- Corn Tortillas (small)
- Red Enchilada Sauce (28oz can)
- Cilantro (fresh, finely chopped, to taste) ~optional~
Start with a small amount of butter or olive oil in a sauté pan on low heat. Chop red onion and add to pan. Add can of green chilies to onions. Sauté for a few mins. Chop bell peppers and add to pan (can add fresh finely chopped cilantro if you wish). Once more tender add in ground chicken (or meat of our choice) and get slightly brown. Add in corn and fresh spinach. Cover for about 5 mins to get corn soft and spinach to wilt. Follow instructions on Taco Seasoning packet. Once chicken is about fully cooked add in taco seasoning and can of black beans (drained). Sauté until fully cooked and not watery (about 5-10mins).
Preheat oven to 375. In a baking dish place 4-6 corn tortillas on bottom of dish. You will be layering tortillas like a lasagna. Then add a layer of
meat, veggies and beans. Add thin layer of enchilada sauce and cheese. Another layer of tortillas , layer of meat and veggies, layer of enchilada sauce and cheese. You will do this for about 3-4 layers. Add final layer of cheese to the top and bake for 25 mins. Can broil last 2 mins to brown the cheese more.
This dish does tent to fall apart when cutting into. May not look pretty once plated but it sure is good. Enjoy!!