Description
This Shredded Meat & Corn Enchilada Bake comes together quickly with leftover shredded meat and homemade green enchilada sauce. It’s an easy and delicious enchilada recipe!
Ingredients
Scale
- 3–4 cups cooked shredded meat
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of one lime
- 2 cups green enchilada sauce (homemade is always good!)
- 8–10 corn tortillas, halved
- 2–3 cups corn (fresh, frozen, canned all work)
- 8–12 ounces sharp cheddar cheese, shredded
- Chopped tomato, avocado, cilantro, diced green onions, and/or hot sauce, for serving (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the shredded meat, spices, and lime juice. Stir to combine and season to taste with salt and pepper (this amount will vary depending on how your meat was cooked).
- Pour 1/2 cup of the green enchilada sauce into the bottom of a 9×9 inch baking dish. Add a single layer of corn tortillas (use about 2 tortillas).
- Layer on 1/3 of the meat, 1/3 of the corn, then 1/4 of the cheese. Top with 1/4 of the sauce. Repeat with more tortillas, meat, corn, cheese, and sauce. Add a final layer or corn tortillas and enchilada sauce, and then top the whole things off with a heavy hand of cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
- Let the dish cool for 5 minutes before serving with some chopped tomato, avocado, cilantro, diced green onions and/or hot sauce on top.
Notes
Be careful to kind of “tent” the foil when you put it on so that it isn’t touching the cheese. This will help the cheese to not stick to it and then get pulled of when you remove the foil. Few things are sadder than wasted cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American