When it comes to making a winner of a dinner, you can never go wrong with enchiladas. I mean, who doesn’t love a large saucy casserole dish covered in cheese? If you just raised your hand, I don’t think we can be friends anymore.
But if I’m really being picky, the one problem with enchiladas is the stuffing and rolling. Not to say our butternut squash enchiladas are not worth that little bit of extra effort, but sometimes you just want to throw everything in a pan, get it in the oven, and call it dinner.
And that is why I bring you this casserole. Kinda like a lasagna, but instead of tomato sauce, we have a super simple homemade enchilada sauce. And instead of the usual ricotta and spinach, we have beans, corn, and a whack load of cheddar cheese. It ain’t enchiladas without the cheese!
It may not be a quickie dinner, but once made, the leftovers will come to your dinner rescue the next night, and the next night, AND the next night. It’s not called big batch for nothing!
So forget the rolling and get stacking!