A Family Favorite

Or at least our small family's favorite. This is probably the dish my husband requests the most. Of all the recipes I've tried since we've been married, this is the one I've made the most. Matt even requested the dish for his birthday. I learned that night if you put candles in a hot casserole, they melt from the bottom and fall before you have time to sing. That casserole had small puddles of blue, pink and yellow wax, but I don't recommend that addition.


This recipe was given to me as part of a shower gift, again from a woman I went to church with. Jen promised we would love it and the recipe did not disappoint! I have only made this dish with ground beef, but I'm sure it would be just as good with chicken. When I made it this time, I forgot that the meat is added separately and browned it with the onion and other sauce ingredients. The taste was the same, but it didn't look as pretty. All well. Still a great dinner!


Easy Enchilada Casserole
from Jen



1 medium onion, chopped
2 T vegetable oil
1 19 oz can enchilada sauce
1 can black beans, drained and rinsed
1 can diced tomatoes with jalapenos
1 can Mexi-Corn, drained
1 t chili powder (I use more)
1 t cumin (I use more)
1 10 oz package corn tortillas
3 c cooked chicken (or 1/2 lb to 1 lb ground beef)
Mexican 4-cheese blend

Saute onion in oil until tender. Stir in enchilada sauce, black beans, tomatoes, corn and spices. Simmer 5 minutes. Spoon 1/3 of sauce mixture into bottom of a lightly greased 13x9 baking dish. Layer with 1/3 of tortillas, 1/2 of meat, and 1 c of cheese. Repeat layers. Top with remaining tortillas, sauce mixture, and cheese. Bake at 350 degrees F for 20-25 minutes.

I served this with salsa rice.