Enchilada Casserole Recipe

Enchilada Casserole
Enchilada Casserole. Poppy Barach/E+/Getty Images
Total Time 20 min
Prep 5 min, Cook 15 min
Servings 6 servings

Enchilada casserole is a great late summer garden recipe using fresh tomatillos, peppers, chilies and tomatoes. Toss in zucchini or summer squash if you have extra to use up. Or you can make it as a winter dish, mining your pantry for canned tomatillos, chilis and tomatoes.

I've made this enchilada casserole with or without the green or red peppers, substituting canned diced green chili.

It makes a good dish to take to a party or potluck as well as a main dish for supper or an easily reheated dish for lunch away from home.

It's an economical dish to make and you can get creative and throw in whatever you have in your pantry and what vegetables are in season.

Makes 6 servings - 1 cup each - 300 calories per serving.

It is high in calcium, vitamin C and vitamin A, while providing a balance of carbs and protein for exercise energy and replenishment.

This enchilada casserole is high in saturated fat due to the cheese, but has no trans fat. You could use reduced-fat cheese if this is a concern for you.

This recipe is gluten-free and vegetarian (unless you add chicken), but not vegan.


  • 1 cup chopped onion
  • 1 cup chopped red and/or green peppers
  • 1 diced chili pepper (more or less to taste for heat)
  • 1 teaspoon oil
  • 1 cup chopped tomatoes
  • 10 tomatillos or 1 large can of tomatillos
  • 1/2 teaspoon salt (to taste)
  • 2 cups shredded cheese
  • 12 corn tortillas
  • 1 tablespoon chopped cilantro to garnish
  • Optional: 1 cup chopped cooked chicken or 1 can of chicken white meat
  • Optional: 1 can of diced mild green chilis
  • Optional: 1 cup chopped zucchini or summer squash
  • Optional: greens such as spinach, chard, kale.


1. Heat the oil in a frying pan and saute the onion, peppers and chili until they are softened.

2. Puree the tomatillos in a food processor. Add the salt.

3. Tear or cut the tortillas into quarters.

4. Place a layer of tortillas in the bottom of 9-inch square baking dish.

5. Place 1/3 of the tomatillos on top of the tortillas.

6. Place 1/3 of the sauteed vegetables on top of the tomatillos.

7. Place 1/4 of the cheese on top of the vegetables.

8. Place a layer of tortillas over the vegetables.

9. Repeat these layers twice more.

10. Top with the chopped tomatoes and a final layer of cheese.

11. Cover and microwave on high for 10 minutes or bake at 350 F for 30 minutes.

12. Garnish the top with fresh cilantro, and you may want to dot it with a little sour cream.

Option: Add a cup of chopped, cooked chicken in the second layer.This is a good way to use up bits of roast chicken. You could also use leftover turkey in the same way. Do not use raw chicken.

Option: Add a can of diced mild green chilies to the tomatillos.

Option: If you have extra zucchini or summer squash, dice it and saute it with the vegetables.


Cut the casserole into six servings with a knife.

It can be served solo as it contains vegetables, starch, protein, and dairy. But you may wish to serve it with a salad or with sides of rice and beans.

This enchilada casserole makes good leftovers or a make-ahead dish to take with you for lunch, or even to enjoy for breakfast.

To reheat a serving in the microwave, place it in a covered dish to keep in the steam and microwave for approximately one minute until heated through.

If you wish to reheat the full dish, such as at a potluck, microwave it covered for approximately 5 minutes and check to ensure it is heated through.

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