Recipe: Enchilada Casserole with Sweet Potatoes and Corn
Photo: Sweet Potato Corn Enchiladas
1 pound sweet potatoes (about 1 large or 2 small), peeled and cut into 1/2-inch cubes
1 1/2 cups shredded Monterey Jack cheese, divided
2 ears sweet corn, shucked
2 teaspoons lime juice
1 teaspoon olive oil
16-ounce jar green chili sauce, green enchilada sauce or salsa verde, divided
Coarse kosher salt and freshly ground pepper
1/3 cup sour cream
15-ounce can no-salt pinto beans, drained and rinsed
9 (6-inch) corn tortilla
Heat oven to 425 degrees F and line a rimmed baking sheet with parchment paper or foil. Place sweet potatoes and corn ears on baking sheet and toss with oil; season with salt and pepper. Roast, stirring occasionally with a wooden spoon, until vegetables are tender and lightly browned, about 25 minutes. Allow to cool completely; use a sharp knife to cut corn kernels from cob.
In a large mixing bowl, combine sweet potatoes, corn, pinto beans, 1 cup cheese, lime juice and 1/4 cup green chili sauce; season with salt and pepper. In another bowl, stir together remaining chili sauce and sour cream.
Oil an 8x8-inch glass baking dish or spray with cooking spray. Spread 1/4 cup sauce in bottom of dish and top with 4 overlapping tortillas. Top with half bean mixture and half chili sauce. Cover with another layer of 5 tortillas. Top with remaining bean mixture, sauce and 1/2 cup cheese. Oil or spray one side of a sheet of aluminum foil and place it face down over the casserole, sealing edges tightly. Wrap dish tightly in plastic wrap and freeze up to 1 month.
To bake from frozen: Heat oven to 400 degrees F and remove plastic wrap from dish. Bake covered for 40 minutes; remove foil and continue baking until cheese is lightly browned and casserole is thoroughly heated, about 35 to 40 minutes more. Let sit 5 minutes before cutting.
Note: To avoid overly mushy tortillas, this casserole is not as saucy as regular rolled enchiladas. If you prefer a saucier dish, buy an extra jar of green chili sauce and serve it warmed on the side.