Enchilada Casserole (Vegetarian)
Recipe: #23558
April 20, 2016
"This is a vegetarian dish, you could add some cooked chicken or browned ground beef or turkey to this for extra flavor and protein"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (311.6 g)
- Calories 596.8
- Total Fat - 8.7 g
- Saturated Fat - 3.9 g
- Cholesterol - 15.8 mg
- Sodium - 391.6 mg
- Total Carbohydrate - 106.3 g
- Dietary Fiber - 19.8 g
- Sugars - 6.1 g
- Protein - 27.8 g
- Calcium - 390.6 mg
- Iron - 4.7 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Grease a 13x9-inch baking dish.
Step 2
Using a pastry brush, spread just a very thin layer of of enchilada sauce in bottom of dish (not to much or the enchiladas will get soggy).
Step 3
Place 6 tortillas in the baking dish, overlapping to fit.
Step 4
Spread about half of refried beans on 6 tortillas.
Step 5
In a bowl, stir together remaining enchilada sauce, corn, black beans and well-drained tomatoes in large bowl.
Step 6
Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
Step 7
On a flat surface, spread the remaining refried beans over remaining 6 tortillas then place then over the cheese, then spread the corn, then remaining 1 cup cheese on top.
Step 8
Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the enchilada sauce, choose one with a flavor profile that best suits your taste.
- Make sure to drain the corn, black beans, and tomatoes very well to avoid a soggy casserole.
- Substitute the canned tomatoes for roasted tomatoes: Roasted tomatoes will add a smoky, caramelized flavor to the casserole, making it more flavorful and complex.
- Substitute the canned corn for fresh corn: Fresh corn will add a crunchy texture and a sweeter flavor to the casserole, making it more enjoyable to eat.
Mushroom Enchilada Casserole Sauté 1 cup of diced mushrooms in 1 tablespoon of oil until softened. Add the mushrooms to the corn mixture in Step 5 and proceed with the recipe as directed.
Mexican Rice: Mexican Rice is a great side dish to serve with Enchilada Casserole. It is light and flavorful and complements the enchiladas nicely. It is also very easy to make and is a great way to add some extra vegetables to your meal.
Black Beans: Black Beans are a great accompaniment to Enchilada Casserole. They are full of protein and fiber, making them a healthy and filling side dish. They are also very easy to prepare and add a delicious flavor to the meal. Plus, they are a great way to add some extra Mexican flair to your meal.
FAQ
Q: How long should I bake the enchilada casserole? A: Bake the enchilada casserole for 35 minutes or until the center is hot and bubbly around the edges.Q: How do I make enchilada sauce? A: To make enchilada sauce, combine tomato sauce, chili powder, cumin, garlic powder, onion powder, oregano, and salt in a saucepan. Simmer for 10 minutes and then adjust seasonings to taste.
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Fun facts:
Did you know that Enchilada Casserole is a favorite dish of the renowned chef, Emeril Lagasse? He often adds his own unique twist to this classic dish.
The origin of Enchilada Casserole can be traced back to the Mayan civilization, where it was traditionally served as a festive meal for special occasions.