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.
~James Hollis~
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!
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
Ingredients
- 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)
Casserole
- 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
Instructions
- 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.
17
Yum!! I want this right away, it looks so delicious!
Thanks, it’s so easy and delicious!
so amazing easy … I will make this next weekend!
Hi again Sylvia,
I am so glad I came across your website. Aside from your meals looking so delicious and nutritious 😉 (I did make your Tumeric broth – yum), I simply love your posts. The book you mentioned sounds like the kind I have been wanting to come across, so I’ll read some reviews and see if we have it at our library. Thanks so much for the recommendation!
Incidentally, I visited PV for the first time ever this last July (yes, very hot!). I made a point of visiting Sayulita for one day – loved it. It kind of reminded me of the Mexican version of Carmel, CA, if that makes sense. Would absolutely love to go back one day. Glad you had a nice getaway with your friend!
I look forward to your future posts – thanks again.
Have a great week,
Heather
Thank you Heather, appreciate your words and yes, look up the book and let me know what you think. Have a beautiful day! xo
I love a good Mexican dish Sylvia and your quick sauce sounds delicious. I make something similar to this, but have not given homemade sauce a go. Thank you for your inspiration! Mexico sounds really nice, and I couldn’t agree more about having a bit of sunshine on these gray PNW days. We just returned from HI a few weeks ago and I’m still dreaming of it. I too blinked and find myself in the second half. I’m eager to read James’ book. Thank you for this my dear!
Thank you Traci! Always so good to get away isn’t it? Glad you got to go to Hawaii and warm up. Sounds divine! Let me know what you think about the book!
I used to love eating out at Mexican restaurants before I started dealing with some health issues that required me to make most of my meals from home so I could control the ingredients. I miss enchilada sauce and can’t wait to recreate it with this recipe!
Hahaha, yah, when did that happen?! It is crazy how fast time flies! I guess I need to read it too! These enchiladas are making me so hungry, they have everything I like. YUM!!!
★★★★★
We made this at the lake cabin this weekend. In the morning I topped leftovers with a fried egg for instant makeshift huevos rancheros. Delish!
Yum! Great idea!
I want this right away, it looks so delicious! I love a good Mexican dish Sylvia and your quick sauce sounds delicious.And used ingredient is hygienic that is good for health.
★★★★★
Thank you!
Hi Sylvia. So here I am for your super simple and quick enchilada sauce. I can’t wait to whizz it up tomorrow. Love the chipotle in there. It really adds a deep punchy heat that I’m sure we’re going to love. Thank you!
Thanks!
I have made this twice now and it was delicious & easy!! Such a great recipe
Hi Suzie, so glad you are enjoying it…thanks for letting me know…appreciate it so much!!
I made this tonight and it got rave reviews from all around the table! I added a little chicken to please the meat eaters. We will make this again and again, thanks for sharing your delightful recipes!
★★★★★
Looks delish!!
Any suggestions for keeping it vegan for my hubby?? Maybe a layer of avocado inside instead of cheese?? Other thoughts? He’s newly vegan so I’m trying to expand my repertoire and learn new tricks!
Thanks – and thanks for all your terrific recipes. He’s been enjoying the baked tofu most recently 😊
You could make a tofu “ricotta”…have you done that yet?
Or Try using a vegan cheese?
★★★★★
DUH…… What exactly is the RECIPE (INGREDIENTS) to the 2 MINUTE ENCHILADA SAUCE?
NEVER MIND….I found the ingredients to the 2 MINUTE ENCHILADA SAUCE.
Loved it! Used jackfruit as a meat substitute. It needs to be green jackfruit And if you get canned, buy it packed in water. Also used vegan cheese.
Oh Perfect! Thanks for sharing how you adapted!
Amazing Mexican recipe! My family absolutely loved it and it was simple to make. This will become a family’s favorite for sure!
★★★★★
Awesome Caroline…. glad your family enjoyed it! Yes, very simple and fast!
What do you mean by “Mexican style cheese or blend”?
I adjusted recipe…sorry it was so vague! Sometimes in the grocery store there are Mexican -Style Cheese Blends that are already grated.
Thanks for the reply. I made this the other night and we really enjoyed it. My local rural grocery store did not have “fire-roasted” anything but even with the “plain jane” ingredients this was bursting with flavor.
A couple of questions for you:
What kind of tortillas did you use in the above pictures? And did you pre-cook them as they look a bit charred? My yellow generic ones seemed to almost dissolve.
Also, do you drain the tomatoes for the enchilada sauce as the picture of your sauce looks thicker than mine?
Thanks again for the delicious recipe!
Hi KJ,
I do not drain the tomatoes, yes sauce is rather thin. I used corn tortillas that I toasted in out toaster oven. I either toast them or grill on top the gas burner of the stove.