Cinco de Mayo recipe! This layered enchilada recipe is easy and simple to make. I love green chili enchiladas. Having lived in New Mexico I have eaten a fair amount of green chili recipes. I created this as more of a casserole instead of the traditional rolled up enchiladas. Mainly because I am not very good at rolling up enchiladas and having them come out looking so good. And the casserole concept builds super fast which is always big in my book. I create a mixture of roasted yams, black beans, corn and pinto beans. I make these with the best green chili sauce I can buy commercial brand. Hey, it is just easier. These make up super fast and are a sure hit. - Curt
For more Cinco de Mayo healthy recipe ideas check out Jessica’s awesome Menu!
2 cans black beans
1 can pinto beans
2 cups frozen sweet corn
3 Tbsp chili powder
1 Tbsp cumin
2 20 ounce cans green chili sauce grated jack cheese to taste
- YAMS: Roast yams at 375 degrees for about 45 minutes, or until soft. Remove from oven, cool, and remove skins. Then dice into small pieces.
- BLACK BEAN MIXTURE: In a large mixing bowl combine black beans, pinto beans, corn, diced yams and seasonings.
- LAYER: In a large deep casserole dish, layer ingredients. Start with a layer of green chili sauce, then add a layer of tortillas. Cover that with the bean mixture and top with cheese. Repeat until casserole dish is almost fill. The top layer should have a layer of tortilla, then a bit of sauce, with cheese as the final touch. Bake at 375 till cheese has a light golden brown. Serve with guacamole, green chili salsa and sour cream.
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