Monday, January 14, 2013

Enchilada Casserole


Once a week the Roanoke Times has an article with meal ideas and recipes for the week.  If one catches my eye, I set it aside to make at a future date.  I frequently change it to suit me and that is what I did with their Enchilada Casserole.  It was fast, easy and delicious, but a little too spicy us. That means you have to have ice cream to cool the heat.  At least, that is what we do!  And when I eat the leftovers...and I will...I will add some sour cream.  That always cools the heat on a spicy dish. I would also add cilantro in my next version.

Enchilada Casserole

2 Tablespoons canola oil
1 medium onion, chopped
2 10 oz. cans enchilada sauce
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes
1  11 oz can Mexicorn, I used regular corn, don't like green peppers.
1/2 to 1 teaspoon chili powder.  1 teaspoon was a bit too spicy for us so I'll use 1/2 next time.
1 teaspoon cumin
12 to 18 corn tortillas.  Our store only has the huge packages, so we used about 18 of them.  You can use 12 if that is the package size you buy.
3 cups chopped cooked chicken.  We bought a 1 pound slice from the deli.
2 cups Mexican four cheese blend


Heat oven to 350.  Spray a 9X13 baking dish with Pam and set aside.


Use a Dutch Oven or LARGE frying pan.  Heat the oil and add the chopped onions.  When they get soft, but not brown, add the chili and cumin.  This is where you determine how hot you like it.  If you are a big fat baby about it, only use 1/4 teaspoon chili powder!  Let it cook for a minute or two.  You want to toast the spices and let them soak into the onions.


Trim and chop the chicken.  I like to buy a slice from the deli as it is easy and mess free.  You can also buy a rotisserie chicken and chop or shred that.


Add the enchilada sauce, tomatoes and corn.  Dump the beans into a strainer and give them a rinse, add them to the pan and give a good stir. Cook until heated through, about 5 minutes, stirring often.


Spoon 1/3 of the sauce into the prepared dish.  Layer with 4 to 6 of the corn tortillas.  Sprinkle the top with half of the chicken and 1/3 of the cheese.  Repeat the layers.  So now you will put half the remaining sauce on top and then the tortillas.  Once again sprinkle with the remaining chicken and half the remaining cheese.

Top with the last of the tortillas and sauce and cheese.  Bake for 15 to 20 minutes or until all bubbly and melty.  Wasn't that easy?  You can use that time to make a salad or cut fruit and do the dishes!


Next time I will add a few Tablespoons chopped cilantro to the sauce just before I use it.  I will also add a dollop of sour cream on top of each serving...and maybe sprinkle with chopped cilantro, just to look fancy!



  1. Rebecca, this looks delicious and looks like you will have leftovers, which is always a good thing in our home! I also modify recipes and cumin and cilantro are special favorites in this type of recipe and I also add coriander.

  2. You are making me very hungry this morning!