Casserole · Holidays · Vegetarian

Enchilada Casserole


I grew up with my mom calling this dish “taco lasagna” but now I’ve seen it called “enchilada casserole” more and more.

In honor of Cinco de Mayo, obviously I had to make some Mexican food for myself 🙂

This is super easy to make, much easier than enchiladas, and it has the same flavors.

I made this vegetarian but you can cut back on the beans and add some chicken if you would like!  This would also be really good with some olives in it…somehow I managed to totally forget about those little guys!

Enchilada Casserole

Recipe adapted from Gimme Some Oven


  • 3 cups red enchilada sauce
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained (or fresh corn! I used the kernels from 2 cobs)
  • 6 scallions (green onions), thinly sliced
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1/2 cup loosely-packed chopped fresh cilantro


  1. Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
  2. Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with 1 can of beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with about 3/4 cup shredded cheese.
  3. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, and cheese.
  4. Conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
  5. Cover the pan with aluminum foil, then bake for 20 minutes.
  6. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
  7. Remove pan and cilantro and remaining green onions. Serve warm topped with sour cream and some avocado.



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