Southwest Tortilla Bake

By franny-2

From 300 Best Comfort Food Recipes, count on this layered rendition of enchiladas to deliver raves when you're expecting a hungry crowd. To make ahead, cover and refrigerate for up to 1 day or overwrap in heavy-duty foil and freeze for up to 1 month. Let thaw completely in refrigerator for up to 24 hours. Increase baking time by 15 minutes

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large green bell peppers
• 2 tsp (10 mL) dried oregano leaves
• 2 tsp (10 mL) ground cumin
• One 12 oz (340 mL) can corn kernels, drained
• One 24 oz (650 mL) jar medium salsa
• Two 19 oz (540 mL) cans black beans, drained and rinsed
• 2 tsp (10 mL) chili powder
• One 8 oz (250 g) pkg cream cheese, softened
• 3/4 cup (175 mL) sour cream or yogurt
• 1/2 cup (125 mL) chopped fresh cilantro or parsley
• 7 large, 10-inch (25-cm) flour tortillas
• 2 cups (500 mL) shredded mozzarella cheese

Details

Servings 8

Preparation

Step 1

1. In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender. Remove from heat; stir in corn and 1 1/2 cups (375 mL) salsa.

2. In a bowl, using a fork, mash beans with chili powder. In a separate bowl, blend cream cheese with sour cream; stir in cilantro.

3. Preheat oven to 350°F (180°C).

4. Arrange three flour tortillas in a greased 13 x 9-inch (3-L) baking dish, covering bottom and sides. Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures. Top with two tortillas, tucking in sides. Repeat layers. Top with remaining two tortillas; spread with remaining salsa. Sprinkle with cheese; cover loosely with foil.

5. Bake in oven for 30 minutes. Uncover and bake for 25 minutes longer or until filling is bubbly. Let stand 5 minutes before cutting.