- For 2 Minute Enchilada Sauce:
- 14.5ounces can diced tomatoes (preferably fire roasted)
- 1/4cup water
- 2tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1teaspoon cumin
- 2teaspoons chili powder
- 1/4-1/2teaspoon chipotle powder, to taste
- 1 1/2teaspoons Kosher salt
- 2cloves garlic
- 1teaspoon oregano (optional)
- For Enchiladas:
- 8 6 inch corn tortillas
- 2 15 oz. can seasoned black beans (like Trader Joe's)
- 1 16 oz. bag frozen fire roasted corn
- 2cups grated Mexican style cheese blend
- 1 4 oz. can fire roasted green chiles (optional)
- chopped cilantro, diced avocado, sour cream, and hot sauce, for garnish
- Preheat oven to 400F.
- Make the Quick Enchilada Sauce by placing all ingredients in a blender and blending until smooth.
- In a greased 9 x13 inch baking dish, spread out a third of the sauce or less—just enough to lightly coat the bottom.
- Spread out 4 tortillas on top of the sauce.
- Drain one can of seasoned beans, and spread out over the tortillas.
- Spread out half of the frozen roasted corn.
- Spread out 1 cup of the shredded cheese.
- Scatter ½ of the canned green chilies and a little chopped cilantro.
- Then repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo or ground meat).
- Top with rest of the corn, the cheese, the chilies and cilantro.
- Drizzle with rest of the sauce and top with 4 more tortillas.
- Spread the remaining sauce over the tortillas.
- Cover and bake for 30 minutes. Uncover, and bake 10 more minutes, adding more cheese if you want so it melts.
- Garnish with diced avocado, cilantro and sour cream.
This recipe from Feasting At Home and Honest Cooking was republished with permission. It originally appeared as Enchilada Pie With 2 Minute Enchilada Sauce.