Double-Duty Layered Enchilada Casserole

• 5 cups reserved
• or any thick chili without beans
• 1-1/2 cups frozen corn (about 8 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 6 flour tortillas (10 inches)
• 3 cups shredded Mexican cheese blend, divided
• 1 can (10 ounces) enchilada sauce
• Optional: Shredded lettuce and chopped fresh tomatoes

1. Preheat oven to 375u0b0. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
3. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165u0b0. Serve as directed.

reserved, beans, frozen corn, black beans, pinto beans, flour tortillas, cheese blend, enchilada sauce, tomatoes

Taken from www.tasteofhome.com/recipes/double-duty-layered-enchilada-casserole/ (may not work)