Categories: Mexican

Ingredients

• 5 cups reserved Hearty Chili Without Beans
• 1 1/2 cups frozen corn
• 15 oz can each black beans and pinto beans, rinsed and drained
• 6 flour tortillas
• 3 cups shredded Mexican cheese blend, divided
• 10 oz can enchilada sauce
• Shredded lettuce
• chopped tomatoes

Directions

1. Preheat oven to 375. Combine chili, corn and beans. Spread 1 cup chili mixture into a greased 13×9 inch baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat. Top with the remaining tortillas and chili mixture.

2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer. Let stand 10 minutes before cutting. Serve with lettuce and tomatoes.

Email to a friend | Print this recipe | Back