We can think of tons of occasions where this enchilada casserole recipe would fit in, including weeknight dinners and potlucks. If you're going to tote this cheese-topped casserole to share, cover it tightly with foil that's been coated with nonstick cooking spray (this will keep the cheese from sticking!).
Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine meat, cream cheese, chile peppers, and green onions.
Spread 2/3 cup of the Verde Sauce in prepared baking dish. Arrange eight of the tortilla halves over sauce. Top with one-third of the black beans, corn, and meat mixture. Top with 2/3 cup of the sauce and 1/2 cup of the cheese. Repeat layers two more times. Top with remaining tortilla halves and sauce.
Bake, covered, 35 minutes or until edges are bubbly. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes more or until cheese is melted. Let stand 10 minutes before serving. Top with avocados and cilantro.
(9 g saturated fat,
2 g polyunsaturated fat,
6 g monounsaturated fat),
66 mg cholesterol,
669 mg sodium,
37 g carbohydrates,
9 g fiber,
6 g sugar,
21 g protein.
In a blender combine salsa verde, cilantro, garlic, green onions, and cumin. Process with on and off turns until combined and nearly smooth.