Green Enchilada Casserole
with zucchini / pinto beans
Baking everything together in these casserole-style enchiladas gives the flavors time to develop and leads to a cohesive texture that is great for dipping chips. No need to mess around with rolling and individually filling each enchilada.
Smarts: This is a similar recipe and method to skillet enchiladas (several versions in our archives). It can be baked in a baking dish or right in the oven-safe skillet used to sear the ingredients.
Ingredients
- Tortillas, taco-sized corn or flour - 8, chopped into bite-sized pieces
- Garlic - 2 cloves, chopped
- Zucchini - 1 lb, cubed
- Green onions - 2 stalks, chopped, green and white parts separate
- Limes - 1, wedges
- Beans, pinto (14 oz / 397 g) - 2 cans, drained and rinsed
- Corn, frozen or canned - 1 cup
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green enchilada sauce, store-bought (15 oz / 450 mL) - 1 can (sub red enchilada sauce)
- Cheese, Monterey Jack - 1 cup + 1/4 cup
- Yogurt, plain or Greek (opt) - for serving
- Tortilla chips (opt) - for serving
Nutrition Facts
Prep
- Tortillas / Garlic / Zucchini - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Green onions / Limes - Prep as directed.
- Beans - Drain and rinse.
- Corn - Defrost.
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Make
- Heat oven to 400F / 204C degrees. If you want to transfer the casserole to a square baker, brush the inside of the baker with some oil. (You can also bake everything in the same skillet you use to saute the filling.)
- Heat a 12” / 30 cm skillet with oil over medium heat. Add zucchini and white parts of green onions. Saute until tender, 8 to 10 minutes. Stir in garlic, cumin, and some salt. Saute until fragrant, for 2 minutes more.
- Remove pan from heat and stir in corn, beans, sauce, tortillas, green parts of green onions, and first part of cheese. Transfer to prepared baking dish or leave in the skillet.
- Top casserole with second portion of cheese.
- Bake until filling is bubbling and the top is golden, 20 minutes.
- Let casserole cool for 5 minutes before serving with yogurt, tortilla chips, and lime wedges on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Always a favorite! Even did the prep this time so came together really quickly. Added guacamole because we had it
1 Helpful32 reviews
I doubled the sauce added, and zested the lime into sour cream and served that instead of yogurt. It was pretty tasty!
0 HelpfulWhat kind of enchiladas don’t have soft tortilla? Lol loved this recipe and def added 1 tsp oregano and 1/2 tsp chili powder.
0 HelpfulThe tortillas are pretty soggy, which I'm not a fan of. Maybe I should have used stale tortillas. I used flour and if I make it again I'll probably pick corn so they hold up better. Really good flavour and super simple to make. I'll def make this again.
0 HelpfulThe recipe as is would have been bland so I added a red pepper, two poblano peppers and only one zucchini (our family finds zucchinis to have no flavor and too soggy unless roasted). Next time I'll remove the tortillas (not a good texture) from inside and top with tortilla chips only to add salt and an additional texture.
0 Helpful