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Enchilada Casserole with 2 Minute Enchilada Sauce

Sylvia Fountaine
5 from 1 vote
Course Main
Cuisine Mexican

Ingredients
  

  • 12 ounce bottle of enchilada sauce or make my 2 minute enchilada sauce
  • ---------------
  • 2 minute Enchilada Sauce:
  • 14.5 ounce can diced tomatoes preferably fire roasted
  • ¼ cup water
  • 2 Tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • ¼-½ teaspoon chipotle powder - optional plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat
  • 1 ½ teaspoon kosher salt
  • 2 garlic cloves or 2 teaspoons granulated garlic
  • 1 teaspoon oregano- optional dry or fresh
  • --------
  • 8 x 6 inch corn tortillas
  • 2 x 15 ounce cans seasoned black beans like Trader Joe's Cuban Style Black Beans Or substitute half with cooked chicken, browned ground meat, or chorizo
  • 16 ounce bag frozen fire roasted corn - or sub other cooked veggies
  • 2 cups grated Mexican style cheese or blend
  • 4 ounce can green chilies preferably fire roasted (optional)
  • Garnish: chopped cilantro diced avocado, sour cream, hot sauce

Instructions
 

  • Preheat oven to 400
  • Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
  • In a greased 9 x13 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 out over the tortillas. (Drain well)
  • 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.
  • Then repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo or ground meat)
  • Top with rest of the corn, the cheese, the chilies and cilantro.
  • Drizzle with ? of the sauce and top with 4 more tortillas.
  • Spread the remaining sauce over the tortillas.
  • Cover and bake for 30 minutes.
  • Uncover, and bake 10 more minutes, adding more cheese if you want so it melts. (I leave it off)
  • Garnish with diced avocado, cilantro and sour cream.