Everyone has been asked once before, “What’s your favorite food?” Albeit I’ve had my fair share of great food in my lifetime and this million dollar question is always tricky, still I will usually give the crazy answer of chips and salsa. For as much as this duo is more of a snack than a meal, it’s still one of my favorite things to eat and always a go to for when I’m looking for something small to hold me over until the next meal. My fondness for chips and salsa also explains my enjoyment for Mexican cuisine.
Does anyone else crave Mexican food once a week like me? Maybe it’s the affordability of Mexican restaurants, the delicious mix of spices and heat of the cuisine, the salty sour mix of margaritas to pair with or the fast pace of the food coming out of the kitchen, but I love a good Mexican meal; And my favorite part of dining in a Mexican joint? You guessed it, the chips and salsa to start! Commonly when cooking some form of Mexican at home, I always go for tacos, fajitas or thanks to Chipotle, rice bowls.
Flipping through my Vegetarian cookbooks I came across a recipe for a corn and black bean enchiladas option and I thought, Enchiladas is something I haven’t made at home yet. I prepared a similar version to the recipe one that can be ready in under 30 minutes and will make more than enough to feed the family. I had this whole casserole dish to myself and I’m still eating the leftovers a week later! Pair this with chips and salsa or some refried beans on the side and you’ve got a full meal! You can absolutely prepare this ahead of time and refrigerate until ready to bake.
Mise en Place:
- 10″ Flour Tortillas
- 1/2 Yellow Onion, diced
- 4 Oz Can Diced Green Chilies
- 14 Oz Can Diced Tomatoes
- 10 Oz Can Red Enchilada Sauce
- 10 Oz Can Green Enchilada Sauce
- 1 Garlic Clove, chopped
- 2 Cups Frozen Corn Kernals
- 1/2 Cup Shredded Taco Cheese
- 1/4 Cup Scallions, Sliced
- 1 Small bunch Cilantro, lightly chopped
- 1 Cup Spanish Rice, cooked
- Protein of Choice (cooked), optional
- 1 Avocado, optional
- S&P, TT
- Large Casserole Dish for baking
Method of Prep:
- In a medium saute pan, over medium heat add some oil and saute onions for 2 minutes. Add in garlic and continue mixing until fragrant about 3 minutes.
- Turn oven to 350 Degrees
- Add in corn, canned chilies and tomatoes. Cook until corn is soft about 5 minutes. Season with S&P to liking.
- Using a small saute pan, heat up tortillas on both sides until lightly browned, about 2 minutes.
- Spread half a can of red enchilada sauce to coat the bottom of the casserole dish.
- To prepare enchiladas: add about 2 tablespoons of rice down the middle of the tortilla shell, then a layer of the corn mixture, followed by the protein if using. Roll up from left to right and lay in casserole dish with the seams face down.
- Continue the step above until you’ve run out of room in the dish (I was able to fit 10 enchiladas in my pan)
- Once pan is full, layer on the rest of the red enchilada sauce and the green sauce to cover all the tortillas and any remaining corn mixture. Sprinkle on cheese and scallions.
- Cover with foil and place in the oven until cheese is melted and the center of the enchiladas is hot, approximately 10-15 minutes.
- Remove from the oven and garnish with cilantro and avocado. Will hold for up to 1 week covered in the refrigerator.