Watch everyone gather round the table for this cheesy enchilada casserole. Great for a weeknight evening and they’ll never know it was quick and easy to make!
By Sylvia Fountaine
It is the soul itself that has brought us to this difficult place in order to enlarge us,
to ask more of us than we planned on giving.
James Hollis
Here’s a quick, easy, healthy dinner idea that is warming and comforting – Mexican Enchilada Pie with Two Minute Enchilada Sauce. It can be kept vegetarian like I have it here, or for heartier appetites, “beefed-up” with added chicken, chorizo or ground meat. The flavorful enchilada sauce is simple, yet delicious, and whips up in a blender. No cooking involved. When pressed for time, this is a hearty meal that can be assembled in 15 minutes, with the oven doing the rest of the work. Top it with cilantro and avocado and dinner is ready! 
It has become my go-to meal because I can pre-assemble it and did I mention how tasty it is? It’s SUPER tasty.
The recipe starts with making the Enchilada Sauce- which of course you can buy, as well. But it literally takes two minutes, so why not make it? Blend up the ingredients in a blender until smooth, and that’s it, you don’t have to cook it. In winter I use canned tomatoes, but in summer, when fresh ripe tomatoes are available, I prefer those. This would also be something really great to can or freeze for winter if you are one of those lucky ones who can grow multitudes of tomatoes.
Then begin layering the ingredients.
Repeat the whole process, with more beans (or this time add cooked chicken, rotisserie chicken, browned meat or chorizo) more corn, cheese, chilies, and enchilada sauce.
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Enchilada Casserole with 2 Minute Enchilada Sauce
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A comforting casserole with a quick homemade enchilada sauce. Perfect for a weeknight meal or casual get-together.
Ingredients
- 12 ounce (340 g) bottle of enchilada sauce
- 14.5 ounce (411 g) can diced tomatoes
- 0.25 cups (60 ml) water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 0.25-0.5 teaspoon chipotle powder
- 1.5 teaspoons kosher salt
- 2 cloves garlic
- 1 teaspoon oregano
- 8 x 6 inch corn tortillas
- 2 x 15 ounce (850 g) cans seasoned black beans
- 16 ounce (454 g) bag frozen fire roasted corn
- 2 cups (473 ml) grated Mexican style cheese
- 4 ounce (113 g) can green chilies
- Garnish: chopped cilantro
Instructions
- Preheat oven to 400°F (204°C).
- Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
- In a greased 9×13 inch baking dish, spread out a third of the sauce or less—just enough to lightly coat the bottom.
- Spread out 4 tortillas on top of the sauce.
- Drain one can of seasoned beans and spread them over the tortillas.
- Spread out half of the frozen roasted corn.
- Spread out 1 cup of the shredded cheese.
- Scatter ½ of the canned green chilies and a little chopped cilantro.
- Repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo, or ground meat).
- Top with the rest of the corn, cheese, chilies, and cilantro.
- Drizzle with the remaining sauce and top with 4 more tortillas.
- Spread the remaining sauce over the tortillas.
- Cover and bake for 30 minutes.
- Uncover and bake for 10 more minutes, adding more cheese if desired.
- Garnish with diced avocado, cilantro, and sour cream.
Notes
- For a spicier casserole, add up to 1 teaspoon of chipotle powder.
- To make this recipe vegetarian, substitute cooked black beans or lentils for the meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
- Cholesterol: 15
Frequently Asked Questions
Can I use fresh tomatoes instead of canned tomatoes for the enchilada sauce?
Yes, using fresh ripe tomatoes is recommended in the summer for a fresher taste.
What types of meat can I add to the enchilada casserole?
You can add chicken, chorizo, or ground meat to make the casserole heartier.
How long does it take to assemble the enchilada casserole before baking?
It takes about 15 minutes to assemble the casserole before putting it in the oven.
Tasty! This goes on my evening comfort meal menu!