Simple Enchilada Casserole w/ Two Minute Enchilada Sauce! A fast and healthy version of enchiladas made with layered tortillas instead of rolled- very time saving! Keep it vegetarian or add chicken!
It is the soul itself that has brought us to this difficult place in order to enlarge us,
to ask more of us than we planned on giving.
Good morning folks – I hope you are having a lovely relaxing Sunday. Here’s a quick and easy dinner idea that is warming and comforting – Enchilada Casserole with my Two Minute Enchilada Sauce. It can be kept vegetarian like I have it here, or for heartier appetites, add rotisserie chicken, or ground turkey. The flavorful enchilada sauce is simple, yet delicious, and whips up in a blender. No cooking involved. When pressed for time, this is a hearty meal that can be assembled in 15-20 minutes, with the oven doing the rest of the work. Top it with cilantro, avocado and sour cream and dinner is ready!
It has become my go-to meal when Brian has the guys over for band-night, because I can pre-assemble it and when he’s ready he just plops it in the hot oven for 30 minutes. And did I mention how tasty it is? It’s SUPER tasty.
I just got back from a dreamy little getaway to a town in Mexico, called Sayulita, just South of Puerto Vallarta. It’s amazing what a little sunshine and salt water does for the soul. Not to mention the food. Somehow the warm vibrant flavors revive the palate, and I always come home feeling refreshed and inspired.
I traveled with my friend Mikki who I met 20 years ago in the Counseling Psychology Program at Gonzaga – and though she lives far, whenever we connect, it’s just like old times. She gave me a book, which, when I first read the title, made me want to throw across the room, because well, it’s called Finding Meaning in the Second Half of Life by James Hollis and it’s hard for me to get my head around the fact, that yes, I’m in the second half of life, because… when did that happen?!
But title aside, the book is a treasure – and it has been a while since I’ve been this moved. It just reaches right in and speaks the truth, about what we probably already know, but don’t normally have the courage to face. The writing is incredible, the author so candid and eloquent. If you are over 40 and are seeking depth, meaning … give yourself a gift. You will love it. There is a section on relationships which is particularly poignant.
The recipe starts with making the Enchilada Sauce- which of course you can buy, as well. But it literally takes two minutes, so why not make it? Blend up the ingredients in a blender until smooth, and that’s it, you don’t have to cook it. In winter I use canned tomatoes, but in summer, when fresh ripe tomatoes are available, I prefer those. This would also be something really great to can or freeze for winter if you are one of those lucky ones who can grow multitudes of tomatoes.
Then begin layering the ingredients, first with a little sauce to coat the bottom, then 4 corn tortillas.
Then add can of seasoned black beans- drained well. I like these Cuban style beans from Trader Joes, they have good flavor.
Trader Joes also carries roasted corn, which gives this added depth.
Then add grated cheese, chilies and cilantro.
Then repeat the whole process, with more beans (or this time add cooked chicken, rotisserie chicken, browned meat or chorizo) more corn, cheese, chilies, and enchilada sauce.
Top with tortillas.
Lather with the remaining enchilada sauce. Cover and bake.
When its warmed through, uncover and bake for 10 more minutes. At this point you could add more cheese to the top to melt, but to keep it healthy and light, leave it off and garnish it well with fresh diced avocado, cilantro and sour cream.
And there you have it …. fast and easy Enchilada Casserole!Print
Vegetarian Enchilada Casserole
A fast, simple recipe for Enchilada Casserole, with black beans, corn and 2 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or or ground turkey!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8
- Category: Main
- Cuisine: Vegetarian -with Meat Options
- 12 ounce bottle of enchilada sauce (or make my 2 minute enchilada sauce)
2 minute Enchilada Sauce:
- 14.5 ounce can diced tomatoes (preferably fire roasted)
- ¼ cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 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)
- 8 x 6 inch corn tortillas, lightly grilled or toasted if possible
- 2 x 15 ounce cans seasoned black beans ( like Trader Joe’s Cuban Style Black Beans) Or substitute half with cooked chicken, browned seasoned ground turkey, or beef.
- 16 ounce bag frozen corn ( fire roasted is nice) – or sub fresh corn, grilled is nice!
- 2 cups grated Mexican style cheese blend – or cotijo or grated grated jack cheese or similar
- 4 ounce can green chilies, preferably fire roasted (optional)
- Garnish: chopped cilantro, diced avocado, sour cream, hot sauce
- Preheat oven to 400 F
- Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
- In a greased 9 x13 inch baking dish, spread out a third of the sauce or less– just enough to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. ( If you have a toaster oven or gas stove top, give them a quick toast). Drain one can of seasoned beans, and spread out over the tortillas. (Drain well) Spread out half of the frozen roasted corn. Spread out 1 cup of the shredded cheese. Scatter ½ of the canned green chilies and a little chopped cilantro.
- Then repeat with another can of drained seasoned beans (or substitute cooked chicken breast, or browned & seasoned ground meat- turkey, chicken or beef )
- Top with rest of the corn, the cheese, the chilies and cilantro. Drizzle with ⅓ of the sauce and top with 4 more tortillas. Spread the remaining sauce over the tortillas.
- Cover and bake for 30 minutes. Uncover, and bake 10 more minutes, adding more cheese if you want so it melts. Garnish with diced avocado, cilantro and sour cream.