Enchilada Casserole
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.
Serves: 6
Prep Time: 25 min
Cook Time: 30 min
Ingredients
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
Directions
1
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.
2
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 8×11-inch rectangular dish. You do not need to prepare the pan with any oil or parchment paper).
3
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.
4
Optional: serve with guacamole or diced avocado.
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