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Enchilada Casserole

This recipe is easy, pretty fast, healthy and most of all delicious.

Ingredients

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  • 1 pkg soft corn tortillas

  • 2 cans refried beans (or 3 cups of your own, try this recipe)

  • 1 can of diced tomatoes

  • 1/4 cup thinly diced, fresh onions

  • 1 cup corn (canned or freezer)

  • jarred jalapenos to taste

  • 1 can red enchilada sauce (15 oz can or bigger)

  • 1/4 cup Southern Homestyle Tortilla Crumbs (or Corn Crumbs)

  • Double recipe of Faux Cheese Sauce if you want a cheesy top.

Do

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  1. Preheat oven to 350 degrees.

  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.

  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.

  4. Gently spread cooked/canned beans over tortillas.

  5. Top with half of the tomatoes, half the corn, half the onions and jalapenos if desired.

  6. Cover with 6 ounces (about half) the remaining enchilada sauce.

  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.

  8. Add the tortilla crumbs if you aren’t making the cheese sauce. If you are wait until later. Bake the casserole for 20 minutes.

  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla crumbs on top. Then bake for 10 more minutes.

  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

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