It is hard to dislike Mexican food if you like your a burst of flavours. Enchiladas are part of the Mexican cuisine and is typically made using tortillas stuffed with meat and/or vegetables and served with a sauce (chilli or tomato based). Enchilada casserole is a more elaborate, layered and baked version of the popular enchiladas. I have to be honest, the preparation takes a little extra time but when you taste a mouthful of the final product, it will be worth it!
Wholemeal tortillas - 6
Enchilada sauce - 1 bottle
Four bean mix - 1 can
corn kernels - 1/2 cup
Red and green capsicum - 1/4 each cut in chunky cubes.
Fresh jalapenos - 1 whole, slices
Black olives - 1 cup
Extra light cheese - 1 cup
Onion - 1 large chopped finely
Garlic - 3 cloves chopped finely
Chilli flakes - 1 tspn.
Salt - To taste
EVOO - 1/2 tbspoon to cook the veggies and a little more to grease the baking dish.
Pre-heat oven at 250 degree Celsius for 10 minutes.
While the oven is heating, heat oil in a pan, cook garlic and onions in it till the raw smell leaves. Don't overcook it.
Toss in the capsicum chunks and cook for 2 minutes.
Rinse the beans and add it to the cooking vegetables; along with it, add the corn kernels.
Combine the ingredients and cook for 2-3 minutes. Add salt; however be mindful of the amount you add because the enchilada sauce and the tortilla will have some amount of salt as well.
Turn off the stove and keep the pan aside.
Grease the baking dish with oil.
Pour the enchilada sauce in a wide-brimmed vessel and dip 3 tortillas, coating them well in the sauce.
Place the coated bread into the baking dish side-by-side.
As a second layer by pour the cooked veggie mix and jalapenos, and spread it out evenly in the dish.
Dip the remaining tortillas in the enchilada sauce and layer them on top of the veggies.
Spread it out so the layer beneath it is covered properly.
Toss in the black olives and season with red chilli flakes (skip the step if your threshold for heat is low).
Finish it off by topping the olives with the cheese.
Place the baking dish into the pre-heated oven and cook in the same temperature for 15 minutes or till the cheese has bubbled and melted.
After it is cooked, remove from oven, cut the enchilada casserole like you would cut a cake.
Make sure the layers are in tact when you serve.
Serve with guacamole, Tabasco sauce or sour cream.
- This dish is typically made with black beans, I did not have it so I used four bean mix.
- While cooking the veggies, you could add meat of your choice for added flavour.
- While cooking the veggies, adding 1/2 cup of vegetable/chicken stock will enhance the flavour.
- If you can find a Mexican blend of cheese, use it. It tastes even better than cheddar cheese.
- It tastes best with sour cream, if you can't lay your hands on them, just thickened cream should work just as well.