Posted on by — Leave a comment

Enchilada bake

Enchilada Bake
Print

Enchilada Bake

Recipe by Sylvia FountaineCourse: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

55

minutes

Ingredients

  • 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)

  • 12 x 6-inch corn or flour tortillas

  • 2–3 cups grated Mexican style cheese (or try a vegan cheese)
    her salt

  • 4 ounce can green chilies, (optional) Garnish: chopped cilantro, diced avocado, sour cream, hot sauce

  • 5 minute Enchilada Sauce:

  • 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)

  • 1/4 cup water

  • 2 Tablespoons olive oil

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon cumin

  • 1 teaspoon onion powder

  • 2 teaspoons chili powder

  • 1/4–1/2 teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)

  • 1 1/2 teaspoon kosher salt

  • 2 garlic cloves (or 2 teaspoons granulated garlic)


  • 1 teaspoon oregano– optional (dry or fresh)

  • Casserole Filling:

  • 2 tablespoons olive oil

  • 1/2 an onion, diced ( see notes)

  • 4 cloves garlic, rough chopped (see notes)

  • 1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or sub 1 large bell pepper, or zucchini)

  • 12– 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.

  • 15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.

  • 2 teaspoons cumin

  • 2 teaspoons chili powder

  • 1 teaspoon kosher salt

Directions

  • Preheat oven to 400 F
  • Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
  • Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
  • Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce.  Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
  • BAKE Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
  • Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

Recipe Video

Notes

  • If really short on time, you can sub granulated onion and/or garlic powder for the fresh onion and garlic. Add about a teaspoon each to the veggie filling.
  • In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper.  Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories436
  • % Daily Value *
  • Total Fat 20.7g 32%
    • Saturated Fat 8g 40%
  • Cholesterol 35mg 12%
  • Sodium 1396.4mg 59%
  • Total Carbohydrate 51.1g 18%
    • Dietary Fiber 10g 40%
    • Sugars 5.6g
  • Protein 16.2g 33%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Reply