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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! | www.feastingathome.com #enchilada #enchiladacassarole #enchiladas #vegetarian #chickenenchiladas

Vegetarian Enchilada Casserole


Description

A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!


Ingredients

  • 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
  • 12 x 6-inch corn or flour tortillas
  • 23 cups grated Mexican style cheese (or try a vegan cheese)
  • 4 ounce can green chilies, (optional)

Garnish: chopped cilantro, diced avocado, sour cream, hot sauce

5 minute Enchilada Sauce:

Casserole Filling:

  • 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)
  • 1216 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
  •  15 ounce can black beans ( 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

Instructions

  1. Preheat oven to 400 F
  2. Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
  3. Make the filling: 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.
  4. Assemble: 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.
  5. BAKE Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
  6. Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

Notes

If really short on time, you can sub granulated onion and/or garlic powder for the fresh onion and garlic. Add about a teaspoon each to the veggie filling.

In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper.  Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.

Keywords: enchilada casserole, enchilada pie, mexican casserole, enchilada casserole recipe, tortilla pie, vegetarian enchilada casserole

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