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Delightful Mom Food / Cooking Methods / Baked / Enchilada Casserole

Last Updated January 16, 2021. Published July 9, 2015 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

Enchilada Casserole

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enchilada casserole recipe

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.

mammoth
vegetable enchiladas

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.

layering

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.

casserole

I guessed the ratios on the ingredients so feel free to play with vegetable amounts.

Enchilada Casserole With Lots of Vegetables

5 from 1 vote
Print Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Author: Danielle Fahrenkrug

Ingredients

  • 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)
  • 1/4 cup of sweet onions diced
  • 1 red bell pepper diced
  • 1/2 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

Instructions

  • 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), 1/3 of the cheese, cooked vegetable mixture, another tortilla (or 4 small corn tortillas), 1/3 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.

Nutrition

Serving: 4g
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About Danielle Fahrenkrug

Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook and Gluten-Free Dairy-Free Cookbook and founder of Delightful Mom Health, a line of high quality health supplements.

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Danielle Fahrenkrug | Recipe Developer
Hi, and welcome to Delightful Mom Food! I'm Danielle, the creator of these simple, healthy, gluten-free recipes that are family friendly. Because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am also the founder of Delightful Mom Health, a line of high quality natural health supplements, 3x cookbook author, and certified health and nutrition life coach.
read more...
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