Enchilada Casserole with Sweet Potatoes and Corn

Why take the time to roll enchiladas when you can just stack the tortillas and filling in layers like lasagna? The result is this easy, cheesy dish that goes straight from the freezer to the oven and is reminiscent of tamales.

Regan Burns Cafiso

Enchilada Casserole with Sweet Potatoes and Corn

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    1 pound sweet potatoes (about 1 large or 2 small), peeled and cut into 1/2-inch cubes 1 1/2 cups shredded Monterey Jack cheese, divided
    2 ears sweet corn, shucked 2 teaspoons lime juice
    1 teaspoon olive oil 16-ounce jar green chili sauce, green enchilada sauce or salsa verde, divided
    Coarse kosher salt and freshly ground pepper 1/3 cup sour cream
    15-ounce can no-salt pinto beans, drained and rinsed 9 (6-inch) corn tortillas


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    • 1

      Heat oven to 425 degrees F and line a rimmed baking sheet with parchment paper or foil. Place sweet potatoes and corn ears on baking sheet and toss with oil; season with salt and pepper. Roast, stirring occasionally with a wooden spoon, until vegetables are tender and lightly browned, about 25 minutes. Allow to cool completely; use a sharp knife to cut corn kernels from cob.

    • 2

      In a large mixing bowl, combine sweet potatoes, corn, pinto beans, 1 cup cheese, lime juice and 1/4 cup green chili sauce; season with salt and pepper. In another bowl, stir together remaining chili sauce and sour cream.

    • 3

      Oil an 8x8-inch glass baking dish or spray with cooking spray. Spread 1/4 cup sauce in bottom of dish and top with 4 overlapping tortillas. Top with half bean mixture and half chili sauce. Cover with another layer of 5 tortillas. Top with remaining bean mixture, sauce and 1/2 cup cheese. Oil or spray one side of a sheet of aluminum foil and place it face down over the casserole, sealing edges tightly. Wrap dish tightly in plastic wrap and freeze up to 1 month.

    • 4

      To bake from frozen: Heat oven to 400 degrees F and remove plastic wrap from dish. Bake covered for 40 minutes; remove foil and continue baking until cheese is lightly browned and casserole is thoroughly heated, about 35 to 40 minutes more. Let sit 5 minutes before cutting.

    • 5

      Note: To avoid overly mushy tortillas, this casserole is not as saucy as regular rolled enchiladas. If you prefer a saucier dish, buy an extra jar of green chili sauce and serve it warmed on the side.

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