Our Family Recipes

Enchilada Casserole

  • 1 1/2 Tbsp neutral oil
  • 8 green onions, white and light-green parts only, sliced
  • 4 cloves garlic, minced
  • 1 small zucchini or green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp coarse sea salt
  • 1/2 tsp pepper (25 turns for freshly ground)
  • 16 oz red enchilada sauce
  • 15 oz can black beans, drained and rinsed
  • 8.5 oz can sweet corn, drained and rinsed
  • 8 oz can green chiles, chopped or diced
  • 12 corn tortillas, each cut into 6 strips
  • 2 cups cheese, shredded 
  • Cooking spray

  1. Sauté the green onions, garlic, zucchini, and red bell pepper in oil until the vegetable mixture is tender, about 3 to 4 minutes.
  2. Add the chili powder, cumin, oregano, paprika, salt, and pepper, stirring to coat the vegetables for 1 minute, then remove from heat.
  3. In a 9 by 12 baking dish, layer one-third of each of the following: enchilada sauce, vegetable mixture, beans, corn, chiles, tortillas, and cheese. Repeat 2 times.
  4. Spray foil with cooking spray so it won’t stick to the cheese and cover the dish.
  5. Bake at 350 degrees for 30 minutes.
  6. Optional garnishes include picante sauce, sour cream, cilantro, and avocado.
Enchilada Casserole
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