I hope you all had an amazing Fourth of July! How did you celebrate? We celebrated by going to June Lake for a long weekend getaway. Boy was it needed and rejuvenating to be tucked away in a cabin and explore the mountainous outdoors.
Before we left for vacation I made a bunch of meals that were ready to heat and eat like this delicious enchilada casserole. Enchiladas are a great way to use up extra vegetables sitting around in your refrigerator. I have made this with finely chopped zucchini, cauliflower, cabbage, onions, beans, chicken, flour tortillas, corn tortillas, spicy and not spicy. The great thing is you can add whatever you want to this recipe and it pretty much is a sure bet it will still be tasty.
Start with a base. The base here is enchilada sauce, then layer a large tortilla, cheese, cooked vegetables and beans, another tortilla, cheese, cooked vegetables and beans, tortilla, and cheese. Top off your casserole with the rest of the enchilada sauce and garnish with fresh cilantro.
I guessed the ratios on the ingredients so feel free to play with vegetable amounts.
- 1 Tablespoon olive oil
- 3 large flour tortillas or 12 small corn tortillas
- 1 (15 ounce) can of black beans
- 1 cup of frozen corn kernels
- 1 chicken breast, cooked and chopped (optional)
- ¼ cup of sweet onions, diced
- 1 red bell pepper, diced
- ½ zucchini, diced
- 8 oz. of shredded cheese such as cheddar or mozzarella
- 1 (15 ounce) can of green or red enchilada sauce
- 1 bunch of fresh cilantro, finely chopped
- salsa
- Preheat oven 350 degrees. Prepare an 8x8 baking dish by spraying with cooking spray (or use a 9x13 dish to double the recipe). Drizzle a layer of enchilada sauce on the bottom of your pan.
- In a large saucepan, heat olive oil and onions on medium high heat for about 1 minute. Add beans, corn, peppers, zucchini. Saute for about 7 minutes mixing continuously for even cooking. Remove from heat. Mix in chicken and a handful of cilantro leaving a little bit for garnish.
- Layer your baking dish with 1 large tortilla (or 4 small corn tortillas spread to cover), ⅓ of the cheese, cooked vegetable mixture, another tortilla (or 4 small corn tortillas), ⅓ of cheese, cooked vegetable mixture, tortilla (or 4 small corn tortillas), and remaining cheese. On top of the last layer of cheese, pour the rest of the enchilada sauce and garnish with fresh cilantro.
- Cover and bake at 350 for about 20-30 minutes or until cheese is melted and heated through. Let cool 5 minutes and garnish with cilantro, salsa, olives, sour cream.
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