Green Chile Enchilada Casserole

thepioneerwoman.com

Kasia Olm

2 tbsp. salted butter

1 onion, diced

1 15-ounce can green enchilada sauce

1 7-ounce can chopped green chiles

1 tbsp. adobo sauce (from a can of chipotles)

13 corn tortillas

4 c. freshly grated cheddar or cheddar-jack cheese

1 10-ounce package frozen corn, thawed and patted dry

1 15-ounce can refried beans

Pico de gallo and chopped fresh cilantro, for topping

Directions at thepioneerwoman.com

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