Spider Hatchling Enchilada Casserole
A deliciously spooky, cheesy, and flavorful layered casserole perfect for Halloween.
Equipment
- 9x13 inch Baking Dish
- Skillet
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 can (15 oz) black beans drained
- 1 chipotle pepper minced, in adobo
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- salt to taste
- pepper to taste
- 2 cups shredded cooked chicken optional
- 1 lb ground beef optional
- 2 cups shredded cheese cheddar, Monterey Jack, or blend
- 1 can (15 oz) enchilada sauce
- 12 corn tortillas
- sliced black olives whole rings and slivered slices for legs
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a skillet, warm olive oil and sauté the onion until tender. Add garlic, beans, chipotle, cumin, paprika, and season with salt and pepper. Incorporate chicken or beef if desired, cooking for 5–7 minutes.
- Spread a thin layer of enchilada sauce in the dish. Place 4 tortillas across the bottom, tearing them to fit.
- Layer half of the filling, sprinkle with cheese, and drizzle with sauce. Repeat with remaining ingredients, ending with tortillas topped with sauce and cheese.
- Bake uncovered for 20–25 minutes until bubbling and hot.
- While baking, craft olive spiders: use whole olive slices for bodies and cut slivers for legs, making 12–16 spiders.
- Once out of the oven, position the olive spiders on top while hot so they adhere slightly.
- Allow to cool for 10 minutes before serving.
Notes
Feel free to use chicken or ground beef. Ensure to craft the olive spiders while the casserole is baking for timely placement.
Nutrition Information (per serving):
Calories: 350
Total Carbs: 40g
Net Carbs: 30g
Fiber: 10g
Fats: 15g
Protein: 25g
Calories: 350
Total Carbs: 40g
Net Carbs: 30g
Fiber: 10g
Fats: 15g
Protein: 25g
