This recipe is from Jessica Beardsley, RD, who says “I love enchiladas but they take a lot of work to wrap individually (and then they fall apart, blah!) So, I devised a simpler, faster method for the same yummy taste and no disappointing broken enchiladas!”
And here’s what a Cancer Dietitian participant had to say:
I prepared the enchilada casserole that you demonstrated earlier this week. My husband and I really enjoyed it, and preparing it wasn’t laborious. I’m delighted that we have plenty of leftovers; that’s always a plus when the dish is so tasty. Thank you so much for this delicious recipe. It’s a keeper for sure.
If you want a recipe to make your own enchilada sauce, Jessica recommends this one: https://www.gimmesomeoven.com/red-enchilada-sauce/.
Enchilada Casserole Recipe
This Enchilada Casserole, from Jessica Beardsley, RD, is super quick and easy to freeze or just to prepare and bake. This recipe has all sorts of ingredients that are healthy and enjoyable for the family. For the recipe, you can add in additional veggies like sweet potatoes and zucchini. This was made vegetarian but meat like shredded chicken can also be added.
- Yield: serves 6–8 1x
- 1 can of black beans
- 1 can of black olives, drained and cut in half
- 1/2 onion, diced
- 1/2–1 red bell pepper, diced
- 1, 12-oz. package of frozen corn
- 2 cans red enchilada sauce
- 8 oz. bag of cheddar or Mexican blend cheese
- 1 package of corn tortillas, used approx. 15-20 tortillas
- In a large bowl, add black beans, black olives, onion, red pepper, corn, and 1 can of enchilada sauce. Stir to combine and set the mixture aside.
- In a 9×13 casserole dish, add red enchilada sauce, just enough to cover the bottom.
- On top of the red sauce, add corn tortillas to cover the dish. Add some of the mixture on top of the tortillas, adding cheese on top.
- Repeat the layering process. Red sauce, tortillas, mixture, & cheese. Finish off the top with red sauce and cheese.
- If freezing, add plastic wrap and aluminum foil to cover completely. Place in the oven at 375 degrees for 40-60 minutes if thawed or 1-1.5 hours if frozen. Bake covered and remove for the final 10 minutes of baking. If baking from frozen, don’t forget to remove the plastic wrap before baking!!