Enchilada Bake
Ingredients:
- 4 medium to large potatoes that have already been baked or steamed
- 2 tbsp lime juice
- 1 tsp garlic powder
- ½ cup diced onion
- 1 cup of corn
- 1 cup chopped cilantro
- 15 oz can of beans on your choice, drained and rinsed
- Salt and pepper to taste
- 18 corn tortillas
- 1 batch cheese sauce (the-yummiest-cheese-sauce-ever)
- 3-4 cups red enchilada sauce, store bought (oil free) or homemade
Instructions:
Preheat the oven to 400 F. Place potatoes in a large bowl and coarsely mash. Add the lime juice, garlic powder, onion, corn, cilantro, and beans. Mix well. In a 9x13 pan spread some of the enchilada sauce to coat the bottom. Layer the bottom of the pan with 6 corn tortillas, spoon filling on top of each tortilla. Pour some enchilada sauce over the mixture and spoon some cheese sauce on as well if using. Add another layer of corn tortillas and repeat the process until you run out of ingredients ending with a top layer of tortillas. Pour the remaining cup of enchilada sauce over the top and cover the pan with foil or a lid. Bake for 35-40 minutes.Once done, uncover and add some additional cheese sauce or enchilada sauce and garnish with cilantro.
Servings:
Makes 10-12 Servings.
I made this with spaghetti sauce because I did not have an enchilada sauce and it was amazing. So far everything I tried has been absolutely wonderful. I.have tried plant based off and on for about 3 years now and have never been able to stick with it because all the recipes were just too much. But I have thoroughly enjoyed all of yours and now I have hope again!
Made this tonight and it is definitely a keeper because the hubby even liked it! TY!!
Made this tonight. I tried to pump up the spice a bit – I used cumin and chili powder in the potato mixture and I added two slices of jalapeño to the cheese sauce. Came out great!
This looks awesome! I just printed it out. Just by what is in the recipe list I can tell it will taste good and be so fast to throw together. Thank you!
Making this for dinner tonight!
Made this today. The flavor is good but I do not like the consistency of the meal. I think next time I will use the filling for individual tacos or used in a wrap without the enchilada sauce.
So, just heat everything together but don’t wrap it in the corn tortillas till you fill your own wrap? I love that idea. Then leftovers would not get soggy. I may have to try something along this line. TY for the idea.