Enchilada Casserole

This has become one of our favorites. We thought we'd never be able to create an enchilada recipe to match the cheese enchiladas we grew up on and were so fond of. But this one did it. We DO NOT miss the cheese. We don't even think about it, in fact.

Give it a try and let us know what you think.

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Enchilada Casserole (Serves 6)

  • 1 onion, diced
  • 1 can Amy’s organic Refried Beans
  • 1 can Amy’s organic Chili
  • 4 oz. can diced Ortega chilis
  • 1/2 jar of medium heat tomato salsa
  • 6 oz. can sliced black olives, drained
  • 1/2 bag frozen corn
  • 1 red pepper, diced
  • 1 bunch cilantro, chopped in pieces (optional)
  • 1 jalapeño pepper, diced (optional)
  • 1 lime, juiced (optional)
  • 2 packets of La Frontera Enchilada Sauce, or make your own from recipe below
  • 12 corn tortillas

Pre-heat oven to 425º

Lightly sauté the onion in a small pan with 2 tablespoons filtered water while prepping the other veggies.

In a bowl mix the beans, Ortega chilis (with the liquid), salsa, 1/2 the black olives, 1/2 the corn, 1/2 the red pepper, 1/2 the onion, 1/2 the cilantro, 1/2 the jalapeño and 1/2 the lime juice (if using).

In a 9” x 13” baking dish, pour in one of the packets of enchilada sauce or half your homemade sauce and place 6 tortillas over the sauce.

Cover the tortillas with the above bean and veggie mixture and cover this with 6 more tortillas and the other packet or remaining amount of enchilada sauce.

Cover the top with the remaining cilantro, onion, red pepper, jalapeño, corn and olives.

Cover and bake at 425º for 40 minutes, then turn down to 375º for 15 minutes.

Remove from oven and let cool for 20 minutes. Then serve. The cooling makes it easy to cut into pieces and serve.

Leftovers reheat well in a frying pan with a little water or an air fryer for 7 minutes @ 350

Enchilada Sauce

  • 3 tablespoons flour (to make your own, blend 1 cup rolled oats in a Vita Mix on high)
  • 2 tablespoons chili powder
  • ½ teaspoon chipotle chili powder
  • 1 teaspoon onion power
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked or regular paprika
  • Pinch cayenne or habanero pepper
  • ½ teaspoon cinnamon
  • 3 tablespoons tomato paste
  • 1¼ cups vegetable broth, low sodium

Mix dry ingredients (flour and spices) in small bowl, stir and set aside.

Add tomato paste to a small pan and heat to medium heat.

Add flour and spices mixture, stir well to combine and heat through for about 1 minute.

When mixture is hot and bubbling, add veggie broth ½ cup at a time, whisking vigorously to break down any lumps.

Repeat this step until all veggie broth has been added to pan.

Cover and simmer on low heat 5 to 10 minutes to allow flavours to infuse.