Enchilada Casserole
This is my go-to recipe. I love this recipe because it's easy, I can use whatever vegetables I have, and when I feel like something Mexican I'll make this. This recipe I have also converted into personal size enchiladas. I have this small rectangle glass dish that's a little smaller than a bread pan and I do the same recipe but just in smaller quantity. Instead of popping it in the oven I put it in the microwave for 3 minutes. So this can also be used for a very quick and fast weeknight dinner for one or two people.
Enchilada Casserole
This is my go-to recipe. I love this recipe because it's easy, I can use whatever vegetables I have, and when I feel like something Mexican I'll make this. This recipe I have also converted into personal size enchiladas. I have this small rectangle glass dish that's a little smaller than a bread pan and I do the same recipe but just in smaller quantity. Instead of popping it in the oven I put it in the microwave for 3 minutes. So this can also be used for a very quick and fast weeknight dinner for one or two people.
Cooking Instructions
- 1
Note: You can use any vegetables you have on hand. I'd recommend keeping the onion and bell pepper though.
- 2
Saute the onion and bell pepper in large pan. Add the zucchini and saute for another 3 to 4 minutes.
- 3
Add all seasoning and oregano. Stir for one minute.
- 4
Rinse beans.
- 5
Add green chili, cilantro and beans. Stir and cook for 5 minutes.
- 6
Preheat oven to 375°.
- 7
To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish. Add tortillas to cover bottom of dish.
- 8
Pour bean and vegetable mixture from pan over tortillas. Spread evenly with a spoon.
- 9
Sprinkle a little bit of cheese on top
- 10
Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.
- 11
Add spinach on top of bean and vegetable mixture. If using thawed spinach, tear apart with hands and layer on top. If using fresh, sprinkle on top.
- 12
Layer tortillas on top covering spinach.
- 13
Pour enchilada sauce on top. Spread sauce to completely cover tortillas.
- 14
Cover dish with foil tenting foil to try and keep the foil from touching the sauce.
- 15
Bake in oven for 40 minutes
- 16
Remove foil. Cover with remaining amount of cheese. Sprinkle on olives and cilantro (optional).
- 17
Raise oven temperature to 400° and bake for another 15 to 20 minutes until cheese is lightly brown.
- 18
Let casserole rest for 10 minutes before cutting and serving. Recommended step.
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