The Whole Enchilada Casserole

Source: Executive Chef Mark Reinfeld, Blossoming Lotus Restaurant

12 corn tortillas

Filling
2 T olive oil
1-1/2 C onion, diced
3/4 C green pepper, diced
3/4 C red pepper
one chipotle pepper
1 package meetless taco filling
1 can of diced tomatoes
1 can of black beans
2 T cilantro, minced
1-½ tsp chili powder
1 tsp cumin powder, toasted
¼ tsp cayenne pepper
sea salt to taste
black pepper, ground to taste

Sauces & Toppings
2 cans red enchilada sauce
1-½ C cheddar cheese
3 or 4 chopped scallions
2 T cilantro, chopped

Preheat oven to 350 degrees. Place oil in a large saute pan on medium high heat. Add onion, peppers, garlic, and chipotle, cook for 5 minutes, stirring frequently, adding small amounts of water if necessary to prevent sticking. Prepare taco filling. Place vegetables and taco filling in a large mixing bowl with remaining filling ingredients and mix well. Set aside.

Lightly oil a 9" by 13" casserole dish. Layer with 1/3 of tortillas, top liberally with enchilada sauce and ½ of the taco mixture. Top with ½ of cheese. Repeat with 1/3 more of the tortillas, followed by another liberal spread of enchilada sauce. Top with remaining ½ of taco mixture and ½ of cheese. Finish with last 1/3 of tortillas and another liberal portion of the enchilada sauce. Bake for 35 minutes. Allow to cool for 10-15 minutes before serving.

Serve with a dollop of sour cream, salsa, and/or guacamole and top with chopped scallions and cilantro.

See more at http://www.bestplaceshawaii.com/tips/recipes/enchilada_casserole.html