Spinach Enchilada Casserole

Spinach Enchilada Casserole Submitted by Spinach Enchilada Casserole
Spinach Enchilada Casserole Submitted by Spinach Enchilada Casserole

Yields

12

Ingredients

1 medium bag corn tortillas 1 28 oz can "Hot" green enchilada sauce mixed with 1⁄3 can of water 1 standard size bag frozen chopped spinach 1 can black beans (drained) 1 can sweet corn (drained) 1 pint whole milk ricotta 1 pint sour cream 2 12 ounce bags shredded cheese 1 Tbsp. chopped garlic 1 bundle green onion chopped including the whites 2 teaspoon. cumin ground 1⁄2 teaspoon. oregano (dried) 1⁄4 teaspoon. black pepper Salt to taste 1 cup roasted green chiles (optional) 1 diced serrano (optional)

Nutritional information

No nutrition information available

Instructions

In a 9x13 casserole dish add one ladle full of enchilada sauce to the bottom of the pan. Cut tortillas in half and arrange a single layer in the bottom of the dish with the sauce. Thaw spinach and squeeze dry; add to a large bowl along with ricotta, sour cream, 1 bag of the shredded cheese, garlic, ⅔ of the green onion, oregano, cumin, black pepper and the green chiles and serrano (if using). Mix the ricotta mixture until all ingredients are well incorporated - add salt to taste. Add a layer of ricotta mixture to the casserole dish (just as you would a lasagna), then sprinkle with corn, beans, shredded cheese and sauce. Continue to layer in this manner (tortillas, ricotta, corn, beans, shredded cheese and sauce) until the pan is nearly full. On the last layer it should be tortillas, remainder of sauce, shredded cheese and remaining green onions. Cover and bake at 375 f for 35 to 40 minutes until bubbling.