Tex-Mex Enchilada Casserole

A few weeks back I bagged the regular dinner schedule and we had almost an entire week of Mexican food.  I don't cook to please the kids - we all know that can be hard to do - but if Ben likes a meal I consider it a success and this was definitely a success.  The ingredient list is long but the casserole actually comes together quite quickly.  You could also easily omit the meat and it would still taste great.

Tex-Mex Enchilada Casserole

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or turkey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• Chopped cilantro for garnish

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 10-15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.  (I was only able to get 2 layers.)
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.