Chilaquiles Verdes Casserole

Chilaquiles Verdes Casserole

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Prep Time: 2 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

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1. Preheat oven to 400 F

 

1. In a 12” skillet set to medium, add the 3 Tbsp. vegetable oil and garlic. Once heated, let the garlic sizzle for a minute or so before adding the bell pepper, onion, light portions of green onions, and a good pinch of sea salt. Stir and cook for 6 – 7 minutes. Once the veggies are cooked down, add the black beans, corn, cumin, oregano, garlic & onion powder. Stir and continue to cook for 3 minutes.

 

1. Add the spinach and season again with sea salt. Reduce the heat slightly and cover the pan until spinach has wilted. Turn off the heat and transfer the cooked veg to a bowl / plate.

 

1. Cut 12 / 14 of the corn tortillas into quarters. To build the casserole, begin by pouring a little of the enchilada sauce on the bottom of the skillet. Scatter some tortilla quarters around the dish followed by some of the shredded cheese, some of the veggie mixture, and another pour of enchilada sauce. Build 2x more layers of tortillas, cheese, veggies, and sauce. Finish with remaining tortillas, shredded cheese, and enchilada sauce.

 

1. Bake 15 – 20 minutes uncovered until cheese is melted and top layer has a little golden crust action. Remove from oven and set onto a wire cooling rack for 5 minutes prior to serving.

 

1. While the casserole bakes, begin heating some vegetable oil in a small saucepot set to medium heat. Cut the remaining 2 tortillas in half and then in thin strips. Test the oil often by dipping a part of the tortilla into it. When it starts to rapidly bubble, the oil is hot enough. Drop the tortilla strips in in 2 batches letting them go for about 1 ½ - 2 minutes until rapid bubbling stops and tortillas have crisped up and taken on some golden-brown colour. Strain cooked strips to a paper towel lined plate and season immediately with sea salt.

 

1. For service, serve up desired amount of casserole and garnish with crispy tortilla strips, sliced avocado, reserved green onions, and any of the suggested garnishes. ENJOY!

                Grocery List

• 2 x 205ml Green Enchilada Sauce
• 14 Fresh Yellow Corn Tortillas (Small – Medium Sized)
• 3 Tbsp. Vegetable Oil
• Vegetable Oil For Frying
• 1 Yellow Onion, chopped
• 1 Bell Pepper, chopped
• 3 cloves Garlic, minced
• 1 Cob Peaches & Cream Corn, corn removed
• 1 Bunch Green Onions, sliced & separated light & dark portions
• 540ml can Black Beans, drained & rinsed
• 4 C Fresh Spinach, roughly chopped
• 2 C Cheddar with Habanero peppers, shredded
• 1 Tsp. Cumin
• ½ Tsp. Dried Oregano
• 1 Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• 2 Avocados, sliced
• Sea Salt
• Cilantro, Sour Cream, Hot Sauce, Lime Wedges, Free-Range Eggs - Garnish