California Enchilada Casserole

  • Yield: 6 to 8 servings
  • Prep: 15 minutes
  • Cook: 35-40


Cooking spray
2tablespoons vegetable oil
2tablespoons flour
28ounces can red enchilada sauce
Salt to taste
1/2cup water
7ounces can chopped California olives
15ounces can corn kernels
7ounces can diced green chilies
1medium chopped white onion
4cups shredded Mexican cheese mix
36 corn tortillas, cut into 1-inch squares
8ounces sour cream (light or plain yogurt can be used.)
8ounces feta cheese, crumbled


  1. Preheat oven to 350F. Spray a 13  by 9-inch baking dish with cooking spray, set aside.
  2. Make a roux by heating oil, stirring in flour, and stirring until golden color, about 3 minutes. Add enchilada sauce and whisk to combine until smooth. Add salt to taste. Add water a tablespoon at a time as necessary to thin sauce. Let simmer
  3. Combine olives, corn, green chilies, onion and Mexican cheese in a large bowl. Set aside.
  4. Add tortilla squares to enchilada sauce and fold in gently to cover. Spoon half of tortilla mixture into baking dish spreading evenly. Layer with half of olive and cheese mixture, spreading evenly. Add 6 dollops of sour cream over layer. Repeat with another layer of tortilla squares and olive and cheese mixture. Sprinkle feta cheese over top. Bake 35 to 40 minutes