Mommy Cafe

Vegetarian home cooking, kid tested and approved

Green Chile Enchilada Casserole

I’ll admit right now, this recipe isn’t all that different from an earlier recipe for chilaquiles.  What can I say?  I love the combination of black beans, peppers, cumin and cilantro!  There are two big differences here: this casserole has scrambled eggs, making it a little more versatile, and it uses my favorite green chile sauce– yum!!

Lately I’ve been craving Mexican food.  The authentic stuff, not the Americanized version.  So I threw together a bunch of ingredients, crossed my fingers, and hoped for the best.  I dished up seconds before finishing my first serving.  I would say that means success!

Prep time: 10 minutes    Cook time: 40 minutes    Estimated cost: $5.50

Green Chile Enchilada Casserole

  • 6 corn tortillas
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup black beans (about 7 oz)
  • 4 large eggs
  • 1 T cilantro
  • 1/2 T cumin
  • 1 can green chile enchilada sauce
  • 1 cup cheddar cheese

Preheat oven to 400 degrees.

Fry the tortillas in a small amount of oil for about 1 minute each.  Layer three tortillas in the bottom of a 9×9 lightly greased baking dish.

Saute the onion and pepper over medium-high heat until crisp-tender and remove from heat.  Stir in beans and layer on top of tortillas.

Beat the eggs with cumin and cilantro and cook until no longer runny.  Layer on top of veggie-bean mixture.

Lay remaining three tortillas on the eggs, and pour enchilada sauce over the top.  (The tortillas will soak up the sauce, so use the whole can.)  Top the casserole with cheddar cheese, cover with foil, and bake for 20 minutes.  Remove foil and bake for another 15 minutes, or until the cheese is golden and bubbly.  Serve with sour cream (optional).

Serves 4

February 9, 2011 Posted by | Recipes, Vegetarian | , , | Leave a comment