Ingredients
5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans1-1/2 cups frozen corn (about 8 ounces)1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained6 flour tortillas (10 inches)3 cups shredded Mexican cheese blend, divided1 can (10 ounces) enchilada sauceOptional: Shredded lettuce and chopped fresh tomatoes
Preparation
Preheat oven to 375°. 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.
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.
