A Message from Our Critic Regarding Enchilada Casserole

We now move to dinner. It looks like a lot of ingredients and steps, but don't you worry-I don't make hard things. Just healthy and yummy. My #1 food critic would like me to leave these words with you: "A great way to break your fast!" 

Enchilada Casserole

Ingredients

Salsa (see my salsa recipe)

Chick peas (or ground beef, chicken, etc.)

Black beans

Corn

½ to 1 onion or combination (I used 1 stalk green onion and ½ of 1 sweet onion)

½ to 1 Bell pepper

2 cloves of garlic

Celery

Corn tortillas

Mozzarella cheese

Sharp cheddar cheese

Cumin

Chipotle chili powder

Coriander

Olive oil

Salt

Pepper

Lime

Tortilla chips

Let’s get started

1.     Rinse chick peas (if you are using chicken, cut into bite-sized cubes; if you’re using beef, go straight to step 2)

2.     Add to hot pan with olive oil and garlic (either using a garlic crusher or diced very fine)

3.     Season generously with chipotle chili powder, salt, pepper, cumin and coriander

4.     Rinse black beans

5.     Add to another hot pan with olive oil

6.     Chop Celery, onion, and bell pepper

7.     Add chopped vegetables and corn to black beans

8.     Season with cumin, salt, and pepper

9.     While everything is cooking, preheat the oven to 400* F

10. Grate mozzarella and cheddar cheese

11. When everything is cooked start layering in a pan

12. Pour down a layer of salsa

13. Rip up tortillas and create a mosaic-like layer

14. Top with a thin layer of mozzarella cheese

15. Add black bean mix

16. Add chick peas

17. Add a layer of salsa 
18. Repeat all layers 1-2 more times, depending on how high your dish is and how thick your layers are 

19. On the top do one last layer of tortilla and top with a generous layer of cheddar cheese

20. Bake at 400* for 15-25 minutes or until the top layer of cheese starts to get crispy

21. Serve with cilantro, lime, and a little more cheddar cheese on the side as extra toppings and chips to scoop it up with

Now for the post-recipe commentary. I don't really have much to say about this except it's hearty, healthy, and feels good on the gut. Also, one time I made it, the neighbor kids could smell all the delicious aromas wafting outside and went inside and asked their mom what was for dinner only to find out that it was not their food that they were smelling (although I'm sure that they too were having something delicious). If you want more insider tips then read my last two posts on sauce and beans. As a suggestion, read the ingredients before using store bought enchilada sauces. In the early stages I made this with the canned stuff my husband reported tummy issues, so I would highly recommend homemade.