Green Chile, Black Beans, and Sweet Corn Enchiladas
No-meat enchiladas with creamy cheese sauce and a few combined colorful ingredients layered within fresh corn tortillas are a fun and easy go-to crowd pleaser for your next Mexican style fiesta!
Fresh sweet corn adds a nice touch when in season but from east to west, Green Chile, Black Beans, and Sweet Corn Enchiladas can be enjoyed anytime simply switching out using frozen sweet corn.
Serve alongside some Tomatillo Salsa, a bowl of fresh made guacamole and a little Pico de Gallo leaving just the rev of the blender while whipping up those Margaritas. Ole!
Green Chile, Black Beans and Sweet Corn Enchiladas
September 17, 2019
Persons
6
Prep Time
35 minutes
Cook Time
35 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 1 tablespoon oil for greasing casserole dish
- 3 tablespoons oil, more or less for softening tortillas
- 12-15 corn tortillas
- 1 15.5 ounce can black beans, drained, rinsed
- 3-4 ears of fresh sweet corn, shucked, silk removed, corn cut from the cob (alternatively use frozen corn)
- 1 teaspoon coarse kosher salt
- 2 cups shredded Monterey Jack cheese
- 2 cups yellow shredded cheddar cheese
- 1 stick butter, cut into pieces
- 1 red onion chopped
- 1 hot red chili, seeded, chopped (optional)
- 1/2-1 teaspoon cumin and chipotle chili pepper or Mexican chili powder
- 1/4 cup flour
- 3 1/2 cups milk
- 1 4.5 ounce can green chiles
- 1 fresh, long green chili pepper, seeded, sliced thinly
Instructions
- Preheat oven to 350 degrees
- Grease casserole dish with oil
- Heat a cast iron pan, pour in oil, one or two at a time, set in the corn tortillas heat to soften around thirty seconds or less then turn over, transfer each warmed tortilla to a platter covered with aluminum foil to keep warm
- In a bowl, stir together the black beans and corn with salt
- In another bowl, stir together the Monterey Jack and cheddar cheeses
- On low heat, melt butter in a large sized skillet, swirl to cover the bottom of the pan
- Drop in the onions and red hot chili, cook for three minutes
- Add in the cumin and chili powder, cook another minute
- Sprinkle over the flour, stir, increase heat to medium and cook, stirring until just beginning to slightly deepen in color, around 3 minutes
- Slowly pour in the milk, stirring vigorously, cook until thickened, another few minutes or longer
- Stir in the can of chile peppers
- Turn off heat
- Scoop one scant ladle of the sauce then lightly spread it across the bottom of the casserole dish
- To the remaining sauce in the pan, stir in three-quarters of the black beans and corn, reserving some to scatter across the top for the finish
- Evenly spoon the creamy black bean and corn mixture between tortillas, top with a couple sprinkles of the cheese, roll the filled tortilla then set on the bottom of the casserole dish lining them up next to each other and stacking if using a smaller casserole dish
- Spread the remaining sauce across the top
- Sprinkle across the shredded cheeses
- Scatter over the reserved black beans and corn
- Decoratively arrange fresh strips of long green chili pepper on top
- Set casserole dish onto a parchment lined baking sheet, lightly cover enchiladas with aluminum foil
- Bake for 25-30 minutes, remove aluminum foil and continue baking until hot and bubbly and the cheese on top is melted
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