A regular column by Liina Laufer: Enchilada Casserole
This is one of my mother’s recipes, a simple enchilada casserole I ate growing up and make myself now. I realized that the American style “enchiladas” are completely different than authentic Mexican enchiladas when I lived in Monterrey, Mexico. However, both are delicious. The enchilada casserole is a great dish to make when you have some leftover rice, older tortillas, beans and tomato sauce on hand.
- 4 cups well-cooked pinto or black beans, or a combination of beans and rice
- 3/4 teaspoon salt
- 3/4 teaspoon cumin
- 2 – 3 cups prepared tomato sauce (see recipe)
- one dozen tortillas
- 1/2 cups grated cheese
Preheat oven to 350 degrees.
Mix together beans, rice, and spice in a large bowl. Add some of the tomato sauce if they are too dry.
Spread some of the sauce over the bottom of a casserole, baking pan, or cast iron skillet.
Toast the tortillas individually for just a minute or two and remove before they get crisp. Put about 1/3 cup of the bean mixture in each tortilla. Fold in half and line up in the casserole dish. When all are filled, cover with tomato sauce, making sure to cover all of the tortillas to the edges of the dish. Cover with the grated cheese and bake for 30-45 minutes until bubbly and golden brown.
This casserole can be taken to potlucks if well wrapped, because it keeps its heat well. Leftovers are excellent. For extra spice, you can add chopped jalapeño or Serrano chilies, or replace some or all of the tomato sauce with salsa. You can also add bell peppers, celery, or other veggies. I like to serve with some avocado on top. Enjoy!
Please see Liina’s blog at recipesdeliina.wordpress.com