Easy Enchilada Casserole with Two-Minute Sauce

Enchilada Casserole
Sylvia Fountaine


For 2 Minute Enchilada Sauce:
14.5ounces can diced tomatoes (preferably fire roasted)
1/4cup water
2tablespoons olive oil
2tablespoons apple cider vinegar
1teaspoon cumin
2teaspoons chili powder
1/4-1/2teaspoon chipotle powder, to taste
1 1/2teaspoons Kosher salt
2cloves garlic
1teaspoon oregano (optional)
For Enchiladas:
8 6 inch corn tortillas
2 15 oz. can seasoned black beans (like Trader Joe's)
1 16 oz. bag frozen fire roasted corn
2cups grated Mexican style cheese blend
1 4 oz. can fire roasted green chiles (optional)
chopped cilantro, diced avocado, sour cream, and hot sauce, for garnish


  1. Preheat oven to 400F.
  2. Make the Quick Enchilada Sauce by placing all ingredients in a blender and blending until smooth.
  3. In a greased 9 x13 inch baking dish, spread out a third of the sauce or less—just enough to lightly coat the bottom.
  4. Spread out 4 tortillas on top of the sauce.
  5. Drain one can of seasoned beans, and spread out over the tortillas.
  6. Spread out half of the frozen roasted corn.
  7. Spread out 1 cup of the shredded cheese.
  8. Scatter ½ of the canned green chilies and a little chopped cilantro.
  9. Then repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo or ground meat).
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with rest of the sauce and top with 4 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes. Uncover, and bake 10 more minutes, adding more cheese if you want so it melts.
  14. Garnish with diced avocado, cilantro and sour cream.

This recipe from Feasting At Home and Honest Cooking was republished with permission. It originally appeared as Enchilada Pie With 2 Minute Enchilada Sauce.

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Sylvia Fountaine