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Double Duty Layered Enchilada Casserole (Vegetarian) Recipe

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This recipe for Double Duty Layered Enchilada Casserole (Vegetarian) is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups reserved chili (can use vegetarian barley chili)
1.5 cups frozen corn (8 oz)
1 can (15 oz) black beans, rinsed and drained
6 flour tortillas
3 cups shredded mexican cheese, blended, divided
1 can (10oz) enchilada sauce
optional: lettuce, fresh tomatoes
Directions:
Directions:
Preheat oven to 375. In a large bowl, mix reserved chili, corn and beans. Spread 2 cup chili mixture into a greased 13X9 in baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 2/3 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.

 

 

 

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