Layered Tortilla CasseroleFrom mountainmama 8 years ago
- 1 jar (24 ounces) thick and chunky salsa shopping list
- 1 cup half-and-half shopping list
- 2 teaspoons chili powder shopping list
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry shopping list
- 2 cups corn kernels shopping list
- 1 can (15 1/2 ounces) black beans, rinsed shopping list
- 1 red bell pepper, finely chopped shopping list
- 12 corn tortillas, halved shopping list
- 4 cups shredded monterey jack cheese shopping list
- 1 container (15 1/2 ounces) part-skim ricotta cheese shopping list
- 1/4 cup chopped fresh cilantro or parsley shopping list
How to make it
- Preheat the oven to 350F. Grease one 13x9-inch baking dish or two 8-inch square dishes. Mix the salsa, half-and-half and chili powder. In another bowl, mix the spinach, corn, beans and bell pepper.
- Layer the 13x9-inch baking dish as follows: 3/4 cup of the sauce, 6 tortilla halves, half of the vegetables, 3/4 cup sauce, 1 1/3 cups Jack cheese, 6 more tortilla halves and the ricotta. Repeat the layering once (without ricotta). Spread with the remaining sauce and Jack cheese. Sprinkle with cilantro. Alternatively, divide the ingredients between the two 8-inch dishes.
- Cover the casserole with foil and bake for 30 minutes. Uncover and bake for 25 minutes longer. Let stand 10 minutes.
- Do Ahead Cover and refrigerate the casserole, unbaked, for up to 1 day. Cover and bake for 35 minutes. Uncover and bake for 30 minutes longer. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1 1/2 days. Cover with foil and bake for 35 minutes. Uncover and bake for 30 minutes longer.