Meatless Mondays  |  Posted 11.28.16

Enchilada Casserole

Enchilada Casserole

An easy weeknight dinner that takes 30 minutes from prep to table.

Serves: 8


  • 12 ounce bottle Echilada Sauce
  • 8x6 inch Corn Tortillas
  • 2 15 ounce cans Seasoned Black Beans
  • 16 ounce bag Frozen Fire Roasted Corn
  • 2 cups Mexican Style Cheese Blend, grated
  • 4 ounce can Green Chilies
  • Garnish: Chopped Cilantro, Diced Avocado, Sour Cream, Hot Sauce


  1. Preheat oven to 400
  2. Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
  3. In a greased 9 x13 inch baking dish, spread out a third of the sauce or less-- just enough to lightly coat the bottom.
  4. Spread out 4 tortillas on top of the sauce.
  5. Drain one can of seasoned beans, and spread out over the tortillas. (Drain well)
  6. Spread out half of the frozen roasted corn.
  7. Spread out 1 cup of the shredded cheese
  8. Scatter ½ of the canned green chilies and a little chopped cilantro.
  9. Then repeat with another can of drained seasoned beans
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with ⅓ of the sauce and top with 4 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes.
  14. Uncover, and bake 10 more minutes, adding more cheese if you want so it melts. 
  15. Garnish with diced avocado, cilantro and sour cream.

Source: Feasting at Home