Cheesy Stacked Enchilada Skillet Bake

Getting a wholesome, comforting meal on the table at dinnertime doesn't have to be a hassle. This recipe is such a simple one - quick and easy enough for busy weeknights. Layers of corn tortillas, ground beef in enchilada sauce, corn kernels and lots of cheese come together in bubbly, beautiful harmony to create a meal that kids and adults love.

I think you'll appreciate just how versatile this recipe is. Shredded cooked chicken can be subbed in for ground beef, for example. A drained can of black beans can be layered in with the corn if you so desire. A little Mexican rice can be tossed in. And, frankly, this would be perfect to throw together using up leftover beef, chicken or pork after Taco Night. What a fun, creative way to reimagine leftovers into a whole new meal.

A large, ten-inch cast iron skillet is recommended for this recipe. However, a medium-sized casserole dish would work fine if necessary.

Serves 6 - 8.

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Ingredients:

FOR THE ENCHILADA BAKE -

1 pound ground beef, crumbled and fully cooked {or equivalent shredded cooked chicken}
18 - 20 ounces canned mild, red enchilada sauce
4 ounces canned green chiles, fire-roasted, peeled and chopped
10 - 12  6-inch soft corn tortillas
1 cup fresh sweet corn, removed/cut from cob {uncooked}
2 cups shredded cheese {cheddar, Monterey Jack or Colby}

TOPPING SUGGESTIONS -

Black olives, sliced
Green onions, sliced
Cilantro, chopped
Tomatoes, sliced or chopped
Avocado, sliced or diced
Sour cream
Lime wedges

Directions:

Preheat oven to 375 degrees. Combine beef with enchilada sauce and green chiles. {A medium bowl works well for this.}

Spread one-third of beef/sauce mixture into bottom of a 10-inch cast iron skillet. {Alternatively, a medium-sized casserole dish can be used if a skillet is not available.} Layer on 5 - 6 tortillas in an overlapping pattern. Allow edges of tortillas to bend slightly up the sides of skillet. Top with half of the cheese and half of the corn.

Spread on another third of the beef/sauce mixture. Layer on remaining tortillas. Top with remaining beef/sauce, corn and cheese.

Bake for 25 - 30 minutes or until casserole is bubbly and cheese is fully melted. {Edges of tortillas will become slightly crisp.}

Serve immediately  - cutting into wedges with a sharp knife - with garnishments of your choice.

Recipe inspired from What's Gaby Cooking.