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Enchiladas Mineras Casserole
with zucchini / carrots / corn

Active: 30 min Total: 50 min
To make casserole-style enchiladas, stack the ingredients in layers instead of rolling the filling into tortillas one at a time. You get all the same flavors, but it's much easier to assemble.
Smarts #1: It takes a bit more time, but cooking the zucchini and carrots separately will insure that they are cooked just right and will maximize the flavor of each vegetable.
Smarts #2: Assemble this dish up to 2 days ahead of time and just put it in the oven when you’re ready to serve. The tortillas will get softer as they sit in the fridge, giving it a more casserole-style texture. Serve with some tortilla chips if you want to add more texture.


Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 7 Tbsp
  • Stock, any type - 2 cups
Enchiladas Mineras Casserole:
  • Tortillas, corn and taco-sized - 8 , sliced into thick strips
  • Carrots - 12 oz , diced
  • Zucchini - 12 oz , diced
  • Onions, medium - 1 , diced
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Corn, frozen - 1 cup
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cheese, shredded Mexican blend - 6 oz
  • Sour cream - for serving (sub plain or Greek yogurt)


  1. Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Taste and season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
  2. Tortillas / Carrots / Zucchini / Onions - Prep as directed. Store tortillas and carrots each in their own containers. Combine zucchini and onions in another container. (Can be done up to 5 days ahead)
  3. Green onions - Chop green onions, combining green and white parts.
  4. Corn - Defrost corn in the microwave.

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  1. Heat oven to 350F / 177C.
  2. Brush an 8” x 8” (20 cm x 20 cm) baking dish with some oil or spray it with nonstick cooking spray. (Note: This is for 4 servings; if customizing, adjust the size of the baking dish or use an oven-safe skillet to cook the casserole.)
  3. While oven is heating, heat a large skillet over medium-high heat. Add first portion of oil (for enchiladas) and then carrots with some salt. Saute until carrots are very tender, 7 to 8 minutes. Transfer carrots to a large mixing bowl and return skillet to heat.
  4. To heated skillet, add second portion of oil (for enchiladas) and then onions and zucchini with some salt. Saute until onions and zucchini are very tender, ~5 minutes.
  5. Add onions and zucchini to the bowl with the carrots. Add corn and stir everything to evenly combine.
  6. Assemble casserole by pouring a thin layer of enchilada sauce into the prepared baking dish (just enough to cover the bottom of the dish). Top with half the tortilla strips, then half the vegetables, half the remaining enchilada sauce, and half the cheese. Repeat those layers, finishing with cheese on top.
  7. Transfer casserole to the oven and bake until the cheese is melted and the sauce is bubbly and heated through, 20 to 22 minutes. (Note: If you assembled the casserole ahead and are baking it straight from the refrigerator, add an extra 10 to 12 minutes to the cook time and check to be sure it is heated through before serving.)
  8. Let casserole rest for 5 minutes before slicing and topping with sour cream and green onions. Enjoy!



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