Mexican Casserole

Mexican Casserole

This Mexican Casserole was a life-saver the other week. I didn't have much time to make dinners or lunches, so I made this lovely big casserole, and we have several meals. It was awesome to know that there was a healthy yummy meal ready in the fridge whenever I needed it! #Casserole #enchiladas #avocado

Ingredients

  • 3 poblano chiles
  • 2 large red bell peppers
  • 2 cups frozen corn, thawed
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt, divided use
  • ¼ teaspoon freshly ground black pepper
  • 3 ½ cups 2% milk, or your choice
  • 3 cups shredded Mexican blend cheese, divided use
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 large eggs, lightly beaten
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 can (15.5 ounce) white beans, drained and rinsed
  • 18 (6-inch) white corn tortillas
  • 1 cup thinly sliced green onions, divided
Read the whole recipe on Life Currents