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Enchilada Casserole

There's nothing better than fresh homemade corn tortillas over a spicy enchilada casserole. It's much easier than a traditional enchilada dish because you don't have to roll the tortillas and the enchilada filling cooks together in one pot.

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Servings: 4

Prep Time: 00:30

Cook Time: 00:20

Main Ingredients

1 cup onions, chopped

3 cloves of garlic, minced

1/4 cup water

1 jalapeno pepper, chopped finely

1 teaspoon ground cumin

2 tablespoons chili powder

1/2 teaspoon smoked paprika

1 cup purple cabbage

1 cup white potato

1 cup chopped carrot, zuchini, red bell pepper, or other vegetable of choice

1 can fire roasted diced tomatoes

1 cup tomato sauce

2 tsp dried oregano

1 teaspoon dried basil

1/4 teaspoon ground black pepper

one lime, juiced

1 cup corn, fresh or frozen

1 15 oz can black beans

salt to taste

Preparation

1Wash and chop all vegetables before you begin. Preheat oven to 375 °F. In a dutch oven or large pot over medium-high heat, add 1/4 cup of water with onions and garlic and saute for 5 minutes.

2Reduce heat to medium and add jalapeno pepper, ground cumin, chili powder, and paprika. Saute for a couple more minutes and add water to keep things moving if needed.

3Next, add in the cabbage, potatoes, and vegetables of choice. Stir to coat with spices and then cook for 5 minutes.

4Now add diced tomatoes, tomato sauce, oregano, basil, black pepper, lime juice, black beans, and corn. Stir to combine and cook for 15 minutes uncovered stirring occasionally. Add 1/2 - 1 cup of water as needed to thin out the enchilada filling as it cooks down. It should be the consistency of a stew or chili.

5Optional step: Blend a portion of the enchilada filling with an immersion blender.

6Scoop the mixture into a 9 x 9 baking dish (9 x 13 may work too). Place homemade or store bought corn tortillas on top. Four small tortillas was perfect to cover the top of my dish. Bake uncovered for 18-22 minutes or until tortillas are lightly browned but still soft. Let stand for 10 minutes to cool and thicken before serving.

Additional Notes

I used a lot of chili powder because I use a standard mild chili powder, but if you prefer a stronger flavor, try a spicier chili powder like ancho chili and use quite a bit less.

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