Ingredients: |
Ingredients: 1 Small Onion, Chopped
1 Small Green Bell Pepper, Stemmed, seeded, and chopped
1 clove Garlic, minced or pressed
1 can (15 oz) Red Kidney Beans, Drained
1 pkg (10 oz) Frozen Whole Kernel Corn
1 can (8 oz) Tomato Sauce
1 can (4 oz) Diced Green Chilies
1 1/2 tsp Cumin
1 tsp Chili Powder
12 Corn Tortillas
1/2 pound Colby Jack Cheese, shredded
1 can (2 1/2 oz) Sliced Ripe Olives, drained
1/2 C Thinly Sliced Green Onions, including tops
Plain non-fat Yogurt
Prepared Salad
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Directions: |
Directions:In a 3 - 4 Quart pot, combine onion, green pepper, garlic, and 1/4 C water. Boil on high heat, stirring often until liquid evaporates and vegetables are slightly browned, about 8 - 10 minutes.
Stir in kidney beans, corn, tomato sauce, chilies, cumin, and chili powder; stir well. Bring to a boil, then gently summer, uncovered, about 15 minutes to blend flavors. Remove from heat.
Pour about 1/2 cup enchilada sauce into a 9x13 baking dish; pour remainder into a bowl. Dip 4 tortillas, one at a time, into bowl of sauce to coat. Overlap in bottom of baking dish to cover bottom. Top with 1/2 of the kidney bean and corn mixture. Dip 4 more tortillas into sauce, and repeat the layers. Dip 4 more tortillas into sauce and layer to cover the casserole. Spoon remaining sauce over the top; sprinkle with cheese and olives. Bake, uncovered, in a 350º oven until hot through and cheese is melted, about 20 minutes. Sprinkle with green onions. Scoop to serve. Top with yogurt and salsa to taste. Serve with salad. |
This recipe for Norther Lights Layered Enchilada Casserole is from