Description
This Enchilada Casserole is a flavorful twist on traditional enchiladas, featuring layers of tortillas, hearty filling, cheese, and a quick homemade enchilada sauce. Perfect for a comforting weeknight dinner or a gathering with friends and family.
Ingredients
Units
Scale
Enchilada Sauce:
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- 1/4 cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/4–1/2 teaspoon chipotle powder (optional)
- 1 1/2 teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano (optional)
Casserole Filling:
- 2 tablespoons olive oil
- 1/2 an onion, diced
- 4 cloves garlic, rough chopped
- 1 large yam or sweet potato, diced into 1/2 inch cubes (optional)
- 12–16 ounce bag frozen corn (regular or fire-roasted)
- 15-ounce can black beans, drained
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 F. Make the Quick Enchilada Sauce: Blend all sauce ingredients until smooth.
- Make the filling: Saute onion, garlic, and sweet potatoes until tender. Add corn, black beans, cumin, chili powder, and salt.
- Assemble: Layer sauce, tortillas, filling, chilies, and cheese in a baking dish. Repeat layers. Top with sauce and cheese.
- BAKE: Cover and bake for 30 mins, then uncover and bake for an additional 10 mins.
- Garnish with avocado, cilantro, and sour cream.
Notes
- If short on time, use granulated onion and garlic powder. Add about a teaspoon each to the veggie filling.
- In winter, use sweet potato for richness; in warmer months, opt for zucchini and bell pepper. Adjust seasoning and add protein as desired.
Nutrition
- Serving Size: 1/8
- Calories: 436
- Sugar: 5.6 g
- Sodium: 1396.4 mg
- Fat: 20.7 g
- Saturated Fat: 8 g
- Carbohydrates: 51.1 g
- Fiber: 10 g
- Protein: 16.2 g
- Cholesterol: 35 mg
