Healthy Enchilada Casserole Recipe
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(53)
Ingredients
8 servings
- 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
- 12 x 6-inch corn or flour tortillas
- 2-3 cups grated Mexican style cheese (or try a vegan cheese)
- 4 ounce can green chilies, (optional)
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- ¼ cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- ¼-½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 ½ teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano- optional (dry or fresh)
- 2 tablespoons olive oil
- ½ an onion, diced ( see notes)
- 4 cloves garlic, rough chopped (see notes)
- 1 large yam or sweet potato, diced into ½ inch cubes (optional, or sub 1 large bell pepper, or zucchini)
- 12- 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
- 15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
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Preparation
Step 1
Preheat oven to 400 F
Step 2
Make the Quick Enchilada Sauce
Step 3
Place all ingredients in a blender and blend until smooth, set aside.
Step 4
Make the filling
Step 5
Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
Step 6
Assemble
Step 7
In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
Step 8
BAKE
Step 9
Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
Step 10
Garnish
Step 11
with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
Step 12
Save recipe for the next time?
