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Enchilada Casserole

Nutrition per serving    (USDA % daily values)
CAL
342
FAT
65%
CHOL
16%
SOD
39%

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Ingredients for 8 servings

1 clove garlic, smashed

16 17-inch corn tortillas

1 teaspoon cumin seeds

1/2 large white onion, chopped

1 jalapeno chile, chopped with seeds

10 ounces queso fresco or mild feta crumbled, about 2 1/2 cups, divided

2 cups frozen corn kernels, thawed

crema or sour cream, as an optional accompaniment

1 28-ounce can crushed tomatoes

1 teaspoon dried crumbled oregano

4 dried ancho chilies, stemmed and seeded

1 16-ounce can vegetarian refried beans

1/4 cup vegetable oil

2 tablespoons vegetable oil

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