Enchilada Bake (lacto)

[Guest guest]

This is one of those recipes I usually keep all the ingredients for on hand when

we have surprise company. Since I cook several different types of beans every

week and refrigerate or freeze till using, I normally make the refried beans

fresh, but canned works in a pinch.

 

Enchilada Bake

 

Scant tablespoon oil

Cooked pinto beans or canned refried beans, about 2 cups or 2 cans

1 onion, diced

2 cloves garlic, mashed or minced (whack it with the back of your chef's

knife, the peel comes right off, then whack it, sliding the knife a bit, chop

chop chop and it is done..30 seconds max)

2, 8 ounce packages cream cheese, softened

2 cups Cheddar cheese or Montery Jack, shredded

1 small can chopped jalapeno peppers, drained or two fresh peppers, seeded,

minced

2 cups enchilada sauce, your choice of heat, or 2-3 cans (depending on sizes

you find)

small box frozen corn,defrosted, or fresh cut off cob or canned, drained

Small can sliced black olives (optional), drained

Corn tortillas

 

Heat oil, cook onion and garlic till translucent. Add drained peppers,

drained pintos. Heat through, mashing beans with side of spoon. (Or just add

canned refried beans, heat through.) Add defrosted corn to beans and a little

enchilada sauce to make it spreadable. Cut corn tortillas to fit the baking dish

you'll be using. For my oblong baking dish, that means 4 whole tortillas and 2

torn in half to fit, per layer. Spread tortillas with cream cheese, put in dish,

top with refried beans, Sprinkle a few sliced black olives on top of the bean

layer, then the grated cheese. Repeat with corn tortillas spread with cream

cheese, beans, etc. Put one last layer of corn tortillas on top and pour

enchilada sauce over all. (they absorb a lot) Sprinkle with more cheese. Bake at

350 for about 30 minutes or till the cheese is melted and bubbly. Let it sit

about 10 minutes before serving. Reheats beautifully. Freezes nicely.

 

Serving suggestions: citrus salad, tossed salad (we do eat a lot of salad

here, lol.)

 

Jeanne in Georgia

 

 

 

 

 

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