What happened? It was summer and summer and summer and then it wasn't summer anymore.
|"This would be so good with bacon!" I thought to myself, with a lightbulb over my head.|
|Birdy wanted to eat half a watermelon with a melon baller, and did. #goalsetting|
|Ben grew cucamelons, which are a cross between cucumbers and melons, neither of which he likes. Don't worry, that's my old-lady hand, not his.|
|Tortillas sprayed with oil (ew) and cut in half.|
|More layering. The thing I don't mention in the recipe that you don't recognize is called "chicken mushrooms" and I found them on a stump. Just ignore them.|
|I try to make the top layer neater. #fancy|
Easy Enchilada Casserole
This is not only delicious and crazily easy—it is also easily doubled! Make it in a regular-size lasagna pan, and use roughly twice the amount of everything. Please note that while I am using homemade greenenchilada sauce, this is good with any color or storeboughtness of enchilada sauce! It would probably even work fine with salsa, but then it wouldn’t taste like enchiladas. Oh, also, you can add shredded chicken to this—pulled off of a rotisserie chicken or leftover or whatever—and it’s great that way, if you have chicken-eaters in the house.
Olive-oil spray (or olive oil)
1 ½ cups enchilada sauce (this one, or another homemade or store-bought one of your choosing)
8 corn tortillas
1 (15-ounce) can black beans, drained
1-2 cups corn kernels (fresh, or frozen and thawed)
10 ounces shredded cheese ( I use the better part of a 12-ounce bag of Trader Joe’s shredded 3-Cheese Blend, which is cheddar, Monterey Jack, and mozzarella. If what you have is an 8-ounce block of something, that will be enough.)
Heat the oven to 375 and grease a 7- by 11-inch or equivalent sized (equivalently sized? what?) baking dish. Please note that this is not a full-size lasagna dish, but the, like, half-sized one.
Do the tortillas. So, if you fry each one in a little bit of oil, the way you would if you were making real enchiladas, the casserole will be sublime. Sometimes you will do this, and sometimes you will be lazy. When you’re lazy, which I 90% of the time am, simply spray each tortilla, back and front, with the olive oil spray (or brush them with oil). Stack them and cut them in half.
Layer the casserole: pour ½ cup sauce in the bottom of the pan and tilt it to distribute. Arrange 5 tortilla halves so that they more or less cover the bottom without overlapping. This is not an exact science. Distribute half of the beans and half of the corn over the tortillas, then sprinkle with a third of the cheese.
Now add another layer of tortillas, top these with ½ cup of sauce, then the remaining beans and corn, and half of the remaining cheese.
Top with a final layer of tortillas, then the remaining sauce and cheese, and a seal with a piece of foil that you’ve sprayed with olive-oil spray so that all the cheese won’t stick to it and pull off.
Bake for ½ hour, then uncover and bake 10 minutes longer, until the casserole is bubbling and browning. Let it rest 5 minutes before you cut it.