Melissa Tate TX

Cast Iron Cheese Enchilada Bake   

Makes: 10 to 12 servings | 30 minutes

Ingredients

8 corn tortillas, cut into 4 triangles each | 28 oz. can red enchilada sauce | 15 oz. can black beans, drained & rinsed | 15 oz. can corn, drained & rinsed | 5 cupsshredded cheddar cheese

Directions

Preheat oven to 400°F.  Drain corn and black beans and combine into one bowl, set aside.  Place half of your tortilla triangles in the bottom of a 12-inch cast iron pan. Sprinkle corn and bean mix over the tortillas.  Cover with half of your cheese.  Cover cheese with half of your enchilada sauce.  Place the other half of tortilla triangles over the enchilada sauce.  Sprinkle remaining cheddar cheese on top and bake for 25 minutes. 

Tips & Tricks

This dish is perfect for “Meatless Monday”, or you can add in 2 cups of shredded rotisserie chicken for more protein. Top with sour cream, tomatoes, jalapeños, and more!