I make this dish at work but it’s just not quite the same. Why you ask? El Pato. That’s right. El Pato. This dish needs HEAT! And preschoolers may be iffy on that statement so I skip the El Pato addition. However, I’m a firm believer in spicy mexican food because come on. Mild? Please.
INGREDIENTS
24-28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favorite Jalapeño sauce
1 red bell pepper, diced
1 green bell pepper diced
1 1/2 cups sweet yellow corn kernels, cooked
2 15 oz can black beans, rinsed and drained
2 cups shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, diced for garnish
Green onion, thinly sliced for garnish
DIRECTIONS
Preheat oven to 375˚F. Grease a 9X13 casserole dish and set apart.
combine enchilada sauce and El Pato in a bowl until completely mixed.
Lay 8 tortillas on the lowest of the pan (overlapping is first-rate).
unfold approximately 1 half of cup of the mixed sauce onto the tortillas, completely coating them.
Sprinkle half of the beans, 1/2 the corn, and half of the of the bell pepper on pinnacle of the sauced tortillas and pinnacle with a third of the cheese combo.
Repeat the layering procedure starting again with the tortillas, then upload sauce, then the relaxation of the beans, bell pepper, corn, and some other third of the cheese.
top this 2d layer with another 8 tortillas. Coat with the ultimate sauce and sprinkle the rest of the cheese on top.
region inside the center rack of the oven for 45 – 55 minutes, until the sauce is effervescent, cheese is melted and the middle is cooked through.
allow cool for about 5 mins. Sprinkle with clean cilantro and serve straight away
