Enchilada Casserole

Prep: 25 minutes Cook: 30 minutes


By Cathy Fisher
Filling and flavorful, this casserole is much easier to make than enchiladas since you don't need to roll the tortillas or make a separate sauce.


  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 tbsp garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp chili powder
  • 15 ounce can diced tomatoes, not drained
  • 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups zucchini, diced
  • 1 cup raw, frozen, or canned corn (drained)
  • 4-5 cups chard leaves, roughly chopped
  • 4 corn tortillas (6-inch) cut into 1-inch squares
  • 2 corn tortillas (6-inch) cut into 1-inch squares


Preheat oven to 375. Chop and prepare all ingredients before starting. Place 2 tablespoons of water into a soup pot on high heat. When the water begins to sputter add the onion and bell pepper and saute for 5 minutes. Reduce heat to medium and add the garlic, oregano, basil and chili powder, and saute for 1-2 minutes, adding water as needed to keep things moving.

Stir in the diced tomatoes, beans, zucchini, corn, chard, and the 4 cut up tortillas, and cook covered for 5 more minutes, stirring halfway through. After the 5 minutes, place 1 cup of this mixture into a blender and blend until smooth; then add this sauce back into the pot. Pour into a 2-quart casserole dish (I use an 8x11-inch rectangular dish. You do not need to prepare the pan with any oil or parchment paper).

Scatter the remaining 2 tortillas (that have been cut into pieces) across the top, and bake uncovered for 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

Optional: serve with guacamole or diced avocado.