Tex-Mex Enchilada Casserole

This is a great enchilada casserole--the tortillas are toasted beforehand so they don't get soggy, you can easily sub vegetable broth for chicken broth and make this a vegetarian meal, and it easily doubles into a 9x13 pan if you're feeding a crowd.  Oh, did I forget to mention it's DELICIOUS?  I've had my fair share of enchilada casseroles and this is definitely my favorite--it's the only recipe I use.

Tex-Mex Enchilada Casserole

Number of Servings: 4
Time to Prepare: 1 Hour 10 Minutes

• 7 corn tortillas, cut into thirds
• 1 Tbsp butter
• 1 small onion, diced
• 1/2 bell pepper, cored, seeded, and diced
• 1 medium jalapeno pepper, cored, seeded, and diced small
• 1/2 cup frozen corn
• 1 clove garlic, minced
• 2 Tbsp flour
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1 1/4 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 Tbsp lime juice
• salt
• pepper
• 8 oz (about 2 cups) shredded Cheddar Jack cheese
• chopped cilantro

Preheat oven to 350 degrees F. Lightly coat an 8x8 or 9x9 baking dish with nonstick spray and set aside.

Arrange the cut tortillas in a single layer on a large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes. (Leave the oven on.)

While the tortillas bake, melt the butter in a large 12-inch nonstick skillet over medium heat. Stir in the onion, bell pepper, jalapeno, corn, and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin, and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans and lime juice and season with salt and pepper.

Line the bottom of the greased baking pan with 1/3 of the baked tortillas (it's okay if they don't cover the bottom completely). Layer with 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheese. Repeat that process again twice more, ending with the cheese.

Bake the casserole until hot and bubbly, about 30 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Bell pepper, jalapeno, onion, corn, garlic, lime, cilantro