Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Chopped Onion; 1.5 cups Chopped Bell Pepper; 8 cloves Minced Garlic; 15 ounces Canned Diced Tomatoes, undrained; 15 ounces Black Beans, drained; 1.5 cups Diced Zucchini (1 medium squash); 1 cup Corn, canned (drained), frozen or fresh; 5 cups Chopped Chard (about 4 leaves); 6 pieces Corn Tortillas (6 inch); 1 teaspoon Dried Basil; 1 tablespoon Dried Oregano; 2 teaspoons Chilli Powder; 20 slices Avocado (2 fruit sliced); 2 cups Guacamole (instead of avocado slices); 8 ounces Cheddar Cheese (grated); 12 ounces Salsa (added as a garnish)

Servings: persons

2 cups Chopped Onion
1.5 cups Chopped Bell Pepper
8 cloves Minced Garlic
15 ounces Canned Diced Tomatoes, undrained
15 ounces Black Beans, drained
1.5 cups Diced Zucchini (1 medium squash)
1 cup Corn, canned (drained), frozen or fresh
5 cups Chopped Chard (about 4 leaves)
6 pieces Corn Tortillas (6 inch)
1 teaspoon Dried Basil
1 tablespoon Dried Oregano
2 teaspoons Chilli Powder
20 slices Avocado (2 fruit sliced)
2 cups Guacamole (instead of avocado slices)
8 ounces Cheddar Cheese (grated)
12 ounces Salsa (added as a garnish)

1
Set oven to 375 degrees
2
Prepare all ingredients before beginning (Chop or mince) to cook (Onion, Bell Pepper, Tortillas in 1 inch squares, Chard, Zucchini, Corn).
3
In a large frying pan, add 2 to 4 tablespoons of water set to high and when the water sizzles, add the chopped (onions and peppers), sauce for 5 minutes.
4
Reduce heat to medium and add spices and minced garlic. Saute for 2 minutes adding water as needed but keep the mixture moving.
5
Stir in chopped tomatoes, Beans, Zucchini, Corn, Chard and 2/3 of the Tortilla squares.
6
Cover and cook mixture for 5 minutes, stirring as necessary.
7
Remove 1.5 cups of the mixture and puree in a blender.
8
Return puree to the pan, mixing thoroughly.
9
Move mixture to a 9 by 13 inch baking pan, cook for 15 minutes at 375 degrees.
10
Toast remaining Tortilla pieces and add when the casserole is through baking.
11
Remove from oven and let stand 5 minutes before serving.
12
Top servings with garnishes: Avocado, Guacamole, Cheese and/or Salsa per individual tastes.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups Chopped Onion, 1.5 cups Chopped Bell Pepper, 8 cloves Minced Garlic, 15 ounces Canned Diced Tomatoes, undrained, and more.

Yes, Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole

How did you like this recipe?

Frequently Asked Questions