Green Chili Enchilada Toss Recipe

Enchilada Casserole - no need to roll here! This recipe uses cheese and corn, however you may add cooked, seasoned chicken if desired.

• Meal Type: Entree
• Ethnicity: Mexican
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 1 1/2 dozen corn tortillas
• 1 LG. can of green enchilada sauce (not chilies)
• 1 1/2 cup shredded cheddar cheese
• 1 cup frozen corn kernels
• 2 tbsp butter
• 1 tbsp all purpose flour
• vegetable oil
• salt & pepper to taste
• cilantro if desired

Directions

1. Cut or rip corn tortillas into bite size pieces. Set aside.
2. In a small skillet, fry the corn until you notice that they begin to brown & caramelize - use medium heat. Set aside.
3. In a separate sauce pot, add 2 tbsp butter and melt. Slowly sift the flour into the melted butter whisking to incorporate the two. This will help thicken the sauce.
4. Add the green enchilada sauce in slowly while incorporating the flour & butter. The sauce should cook over a medium heat. Bring to a boil and cook for approximately 1-2 minutes. Set aside.
5. In a large skillet, heat enough vegetable oil to soften and lightly "toast" the corn tortillas. Be careful not to use too much - you want to be able to lightly coat the corn tortillas - not cover them.
6. Add salt to the oil, then tortillas. Constantly turn tortillas until softened and toasted. (There should be some crispiness around the edges of SOME of the corn pieces, but not all) Once toasted, you may wish to spread them onto a plate lined with heavy paper towels to extract any oil. You may also blot them. Be careful, they will be very hot.
7. In a large bowl mix corn tortillas, corn kernels and 1 cup of the shredded cheese. Set aside.
8. Using a 9X13 baking dish, coat the bottom generously with the green sauce. Spread enough corn mixture over sauce. Now, add more green sauce over the corn mixture and repeat until all mixture and sauce is gone. Reserve some sauce for final top layer; this helps to keep the dish moist.
9. Sprinkle the last 1/2 cup of cheese on top and bake at 425 for 20 minutes. If the mixture appeared dry, cover dish - if too wet, keep dish uncovered.
10. Sprinkle top with freshly chopped cilantro before serving.