This is yet another insanely easy, and ridiculously good recipe. You ransack the Trader Joes’ freezer section, warm up the veggies a bit, and then pile on the goodness – see assembly instructions below! This recipe is 100% vegetarian, feel like it needs something else, add some shredded rotisserie chicken, OR Trader Joe’s grilled chicken strips.
Trader Joe’s Street Corn Enchilada Casserole
Equipment
- heatproof bowl
- 8×8” baking dish, or 10” cast iron skillet
Ingredients
- 1 bag TJ’s Mexican Style Roasted Corn
- 1 bag TJ’s Fire Roasted Bell Peppers and Onions
- 1 1/2 cups shredded pepper jack cheese
- Kosher salt
- 12 ounces salsa verde
- 8 to 10 to rtillas of your choosing I used TJ’s corn and wheat
- Cilantro for garnish
Instructions
- Preheat oven to 350°F.
- Empty the bags of corn and peppers into a large heatproof bowl. Set the packet of cotija cheese from the corn aside for later. Cover with a plate and microwave for 4 minutes. Uncover and microwave for 2 more minutes. Stir to coat in sauce. Season with 1/2 teaspoon salt, then adjust to taste. Stir in 1 cup shredded pepper jack cheese.
- Pour a thin layer of salsa verde into the bottom of an 8×8” baking dish, or 10” cast iron skillet, or something of a similar size. Add a layer of tortillas, tearing them as needed to cover the bottom of the dish. Then add about half of the corn and peppers, another layer of corn tortillas, a layer of salsa verde, all but 1/4 cup of the corn and peppers, another layer of corn tortillas, salsa verde cheese, 1/2 cup pepper jack cheese, and the remaining bit of the corn and peppers.
- Cover with aluminum foil (spray it with cooking spray if it’s going to touch the cheese) and bake for 20 minutes. Remove foil and broil on high for 2 to 3 minutes, until the cheese is lightly browned.
- Garnish with the cotija cheese (from the bag of corn) and cilantro. Let them rest for a few minutes, then dig in!
- 1 bag TJ’s Mexican Style Roasted Corn
- 1 bag TJ’s Fire Roasted Bell Peppers and Onions
- 1 1/2 cups shredded pepper jack cheese
- Kosher salt
- 12 ounces salsa verde
- 8 to 10 to rtillas of your choosing I used TJ’s corn and wheat
- Cilantro for garnish
Notes
Need a visual? From the bottom up:
- Salsa verde
- Tortillas
- Corn and peppers
- Tortillas
- Salsa verde
- Corn and peppers
- Tortillas
- Salsa verde
- Pepper jack cheese
- Tiny bit of corn and peppers