I had this Double-Duty Layered Enchilada Casserole at a friend’s house and it was so good, I thought everyone should try it. When I was told how it was made, I was sure that anyone could make it! All you have to do is layer the ingredients in a greased 13×9 baking dish. Then in 25 minutes put the cheese on top, then put it back in the oven for 12 minutes. Thanks to Taste of Home and to Molly Butt for this tasty dish.

Here is what you’ll need to make Double-Duty Layered Enchilada Casserole:

5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans

1-1/2 cups frozen corn (about 8 ounces)

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

6 flour tortillas (10 inches)

3 cups (12 ounces) shredded Mexican cheese blend, divided

1 can (10 ounces) enchilada sauce

Shredded lettuce and chopped fresh tomatoes, optional

This is basically a Mexican Lasagna! It’s so good, you really need to try this! For the full instructions, head over to Taste of Home now. Enjoy!