I made this dish this evening and the family enjoyed it, HOWEVER...I am a lazy and time-challenged cook and made some changes. I left out the butter, flour, coriander (only because I realized I didn't have any after I started cooking), and chicken broth. The onions and garlic were frozen, and the lime juice came out of a bottle. I used 2 tablespoons of cumin instead of 2 teaspoons (faulty eyeglasses!). I used an entire 15 1/2 oz. can of yellow corn and a large can of enchilada sauce + some of a second can. My store didn't have Poblano chiles so I used Anaheim instead. The vegetables were sauteed as directed and the enchilada sauce added to the mix. The extra sauce was poured over the top of the casserole. I also found a mix of shredded mild cheddar and Monterey jack cheese at my grocery store. I baked the tortillas as directed and they cut fine when the casserole was served, although I wonder what the purpose is for baking them first. I've made similar casseroles with corn tortillas and they were just layered in the pan as is. All in all, the casserole was really delicious, albeit a little extra "cumin-y." It had a lot of kick to it. Next time, and there will be a next time, I will make sure I have coriander, use the right amount of cumin, and try sharp cheddar instead of mild to amp up the flavor.

I can say this casserole tasted good albeit a little bland. However, the corn tortilla's I used were like leather. It was difficult to spoon it onto a plate and tough to cut into bite-sized pieces. Did I do something wrong in preparing the tortillas. If I make this again, perhaps I'll use taco shells, it seems they would be easier to cut through.

This dish is good .. but needs some tweaking in my opinion... the meat needs more seasoning because it’s to bland for me .. it may be better to let the dish sit a while so the flavors can blend.. I love the homemade enchilada sauce! I’ll make this again with a few minor tweaks for our personal preference 😁