Recently, we've been in chaos around here. My youngest is about to move off to college, and I've been forced off my feet because of a stress fracture (until I finally got a diagnosis and a boot this week). So last week when I found it was nearly dinnertime and I had no meat thawed out (because I hadn't been able to get to the grocery store), it became a "clean out the pantry" night. :)
I decided to use beans and rice for our protein (a complete protein when combined). Then I had to start looking for something to go with it.
When I spotted a can of enchilada sauce, it hit me. Enchilada casserole! I knew I had cheese. And I had my high fiber, low carb tortillas. I was good to go!
First, cook your rice. This time, I managed the boil-in-bag without any mishap (i.e.. hubby didn't turn on the burner the plastic bag was sitting on). :) Once it was done cooking I added cilantro and lime juice for some good flavor. Then added some extra spice.
I also rinsed a can of black beans, added a can of Mexicorn, and then heated it on the stovetop so the casserole would cook quicker (my family was hungry!).
I quartered the tortillas to make them fit in the casserole dish better. Then I remembered a tip I had seen on Food Network--dipping the tortillas in the enchilada sauce. I heated the sauce first, again to hurry things along.
I put down a layer of dipped tortillas. Then spread a layer of rice, then a layer of beans. I meant to top that with cheese but forgot. So I then did another layer of tortillas, rice and beans. And then topped with cheese. Then keep adding until you're out of items (reserving cheese for the top). When I got to the last layer, I poured the last of the enchilada sauce on top. And then ended with cheese.
Bake at 350 degrees for about 20 minutes, until cheese is bubbly. Yum!