Enchilada casserole

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 Makes one 13x9 dish of enchiladas

Ingredients

  • Salsa verde
    • 2 lbs tomatillos
    • 2 cloves of garlic
    • 1 small onion
    • 2 serranos or jalapenos
    • 1 tsp salt
    • 1 cup cilantro
  • 18 6' corn tortillas
  • 1 large yellow or white onion
  • 1 zucchini or summer squash
  • 1 can or 2 ears of corn
  • 4 cloves of garlic
  • 1 Tbsp neutral oil
  • 2 tsp cumin
  • 4 tsp smoked paprika
  • 2 tsp oregano
  • 1 can black beans
  • 1 can pinto beans
  • 1 tsp table salt
  • 2 cups of shredded cheese, e.g. Mexican Cheese Blend
  • Toppings
    • Cilantro
    • Queso fresco or cotija
    • Sour cream/ unflavored yogurt
    • Limes for serving
    • Avocado if you want

Instructions
  • Make the salsa - Pati Jinich's Salsa Verde
  • Remove husks from tomatillos, rinse tomatillos, peel garlic, cut stem off of jalapeno.
  • Quarter the onion and chop the cilantro
  • Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
  • Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
  • In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Prep the ingredients
  • Preheat the oven to 400 degrees.
  • Dice the large onion and squash. Cut the corn off the cob if applicable. Mince the garlic.
  • In a large pan, heat the oil. Add the onion and cook until translucent. Add the garlic, cumin, paprika, and oregano, and cook for another 30 seconds. Add the squash, corn, salt, and beans with their liquid and cook until the squash starts to soften, about 10 minutes. 
  • Mix 1.5 cups of cheese into bean-squash mixture.
  • Build the enchiladas
  • Spread 1/2 cup of the salsa verde in the bottom of a 9x13 baking dish. Place 6 tortillas in the dish, flipping them to soak up some of the salsa.
  • Put 1/3 of the bean-squash mixture on the tortillas.
  • Spread 1/2 cup of the salsa verde on the bean-squash mixture.
  • Lay 6 more tortillas on top and repeat, spreading tortillas, then squash mixture, then salsa. Repeat once more.
  • Sprinkle remaining 1/2 cup of cheese on top of the enchiladas.
  • Bake for 15 minutes, until the cheese has melted.
  • Top with your preferred toppings and enjoy!
Sources

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