2 cups shredded cheese (cheddar, Mexican blend, or your preference)
1 can (10 oz) red enchilada sauce
Optional toppings: salsa, black beans, black olives, etc.
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, cook the ground meat (or shredded chicken) until browned and fully cooked. If using ground meat, you can season it with your favorite taco or enchilada seasoning for added flavor. Drain any excess fat.
While the meat is cooking, warm the refried beans in a separate pan or microwave.
Take a large baking dish and assemble the enchilada cake layer by layer:
Place one flour tortilla at the bottom of the pan.
Spread a layer of refried beans on one half of the tortilla.
Add a portion of the cooked meat over the beans.
Sprinkle a handful of corn over the meat.
Sprinkle a layer of shredded cheese.
Pour a generous amount of red enchilada sauce over the cheese.
Optional: Add any extra toppings like salsa, black beans, or black olives.
Repeat the layering process until you have about 4 layers, finishing with a tortilla on top.
Pour additional red enchilada sauce over the top tortilla, ensuring it’s well-covered, and sprinkle some extra cheese on top.
Bake in the preheated oven for approximately 25-30 minutes or until the sauce is bubbling and the cheese is melted and golden.
Remove from the oven and let it cool slightly before slicing and serving.
You can customize the recipe based on your preferences or the ingredients you have on hand.
This Enchilada Cake is great for using up pantry items and can be adapted to include other vegetables or proteins.
Enjoy your gooey, warm, and filling Enchilada Cake!