Sunday, August 24, 2014

Enchilada Casserole

Here's the recipe for homemade enchilada sauce:


  1. 1 tablespoon canola oil
  2. 1 medium onion, diced
  3. 1 medium zucchini, grated
  4. 1 19-ounce can black beans, rinsed
  5. 1 14-ounce can diced tomatoes, drained
  6. 1 1/2 cups corn, frozen (thawed) or fresh
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon salt
  9. 12 corn tortillas, quartered
  10. 1 19-ounce can mild red or green enchilada sauce
  11. 1 1/4 cups shredded reduced-fat Cheddar cheese


  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day
Here's the recipe for homemade enchilada sauce:
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp flour
  • 1/8 cup chili powder
  • 2 cups chicken stock
  • 6 oz tomato paste
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
Warm olive oil in a small saucepan over medium heat.  Add garlic and saute for 30 seconds, until fragrant.  Sprinkle in flour and chili powder, and whisk quickly to avoid clumping.  Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth.   Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.