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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!


Scale

Ingredients

  • 12 ounce bottle of enchilada sauce (or make my 5 minute, no-cook enchilada sauce)
  • 8 x 6 inch corn or flour tortillas
  • 23 cups grated mexican style 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
  • 4 cloves garlic, rough chopped
  • 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. 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. Cover with foil and bake for 30 minutes. Uncover, and bake 10 more minutes. Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

Notes

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,

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