• 1 Tablespoon Oil: Olive oil is my go-to for its fruity notes that complement Mexican flavors, but avocado oil or any neutral vegetable oil will work perfectly. This is for sautéing your aromatics and vegetables, helping them to soften and release their flavors.
• 1 medium Red Onion, chopped: Red onions offer a slightly milder and sweeter flavor compared to yellow onions when cooked, and their vibrant color adds visual appeal. Finely chopping them ensures they meld beautifully into the filling.
• 2 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, aromatic base that is a hallmark of so many delicious dishes, especially Mexican cuisine. Avoid garlic powder if you can; the fresh stuff makes a world of difference.
• 1 medium Green Bell Pepper, chopped: Green bell peppers provide a slightly grassy, robust flavor and a pleasant crunch, even after cooking. They contribute a classic savory note to the vegetable medley.
• 1 medium Sweet Red Pepper, chopped: Sweet red bell peppers bring a lovely sweetness and vibrant red hue to the casserole, balancing the earthiness of other ingredients. They also pack a good punch of Vitamin C.
• 2 teaspoons Chili Powder: This is a blend, typically including chili pepper, cumin, oregano, and garlic powder. It provides a mild heat and a deep, savory, earthy flavor fundamental to enchilada dishes. Choose a good quality chili powder for the best taste.
• 1 teaspoon Cumin: Ground cumin offers a warm, earthy, and slightly pungent flavor that is indispensable in Mexican cooking. It adds depth and complexity to the vegetable filling.
• 1 teaspoon Smoked Paprika: Smoked paprika lends a wonderful smoky dimension that elevates the entire dish, giving it a hint of outdoor grilling flavor without any actual grilling. It’s a secret weapon for adding complexity.
• 14 ounces Red Beans, drained and rinsed (1 can): Red kidney beans are fantastic here – they are robust, hold their shape well, and provide a creamy texture along with plant-based protein and fiber. Draining and rinsing canned beans removes excess sodium and improves their flavor. Black beans or pinto beans would also be excellent substitutes.
• 1 cup Sweet Corn (drained): Sweet corn, whether from a can or frozen (and thawed), adds pops of sweetness and a lovely textural contrast. If using fresh corn, simply cut the kernels off about 2 cobs.
• Salt and Pepper to taste: Essential for bringing out all the other flavors. Season generously and taste as you go.
• 6 Corn or Flour Tortillas (cut into strips): The choice between corn and flour tortillas can impact the final texture and flavor. Corn tortillas offer a more traditional, slightly nuttier taste and can provide a more defined texture, especially if they are a bit thicker. Flour tortillas will yield a softer, more tender casserole. Cutting them into strips makes layering easy and ensures every bite has that tortilla goodness.
• 12 ounces Chipotle Enchilada Sauce Recipe (or use 10-ounce can enchilada sauce): A good enchilada sauce is key! If you have the time, Michele’s Chipotle Enchilada Sauce recipe (linked in the original) will undoubtedly elevate this dish with its smoky depth. Otherwise, a good quality store-bought canned red enchilada sauce (look for one with minimal additives) works well. A 10-ounce can is standard, but having 12 ounces gives you a bit more sauciness.
• Queso or Cheese Sauce (See Recipe Below): This homemade cheese sauce is what takes this casserole from good to absolutely divine, adding a creamy, rich layer that store-bought shredded cheese alone can’t replicate.
• 1 cup shredded Monterey Jack cheese: Monterey Jack is an excellent melting cheese with a mild, buttery flavor. It creates that beautiful, gooey, golden-brown topping. Colby Jack, a mild cheddar, or a Mexican blend would also work well.
• 1/2 cup fresh Cilantro: Fresh cilantro, stirred into the filling and sprinkled on top before serving, adds a burst of freshness and an authentic Mexican flavor that brightens the entire dish. If you’re not a fan of cilantro, parsley can be used for color, or simply omit it.
• 3/4 cup Whole Milk: Whole milk provides the best richness and creaminess for the cheese sauce. You could use 2% milk, but the sauce might be slightly less decadent.
• 1 Tablespoon Cornstarch: Cornstarch is the thickening agent that ensures your cheese sauce is smooth and glossy, preventing it from becoming grainy or separating.
• 8 ounces Shredded Cheddar Cheese: Sharp cheddar cheese offers a robust, tangy cheese flavor that stands up well to the other bold ingredients. Shredding your own cheese from a block is highly recommended, as pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting.
• 10 ounces Diced Tomatoes and Chilies (like Ro*Tel), drained (optional): This is a fantastic addition for a little extra kick, flavor, and tex-mex authenticity in your cheese sauce. Ensure it’s well-drained to prevent the sauce from becoming too watery. If you prefer a milder sauce, you can omit this or use a can of plain diced tomatoes, well-drained.
