Enchilada Casserole
with zucchini / pinto beans

Name: Enchilada Casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp Oil, cooking; 2 tsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 7 Tbsp Tomato paste; 2 cups Stock, any type; 8 Tortillas, taco-sized gluten-free corn, chopped into bite-sized pieces; 2 cloves Garlic, chopped; 1 lb Zucchini, cubed; 2 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 cans Beans, pinto (14 oz / 397 g), drained and rinsed; 1 cup Corn, frozen or canned; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1 cup + 1/4 cup Cheese, cheddar or Mexican blend, shredded (look for pre-shredded to save time); for serving Yogurt, plain or Greek (opt); for serving Tortilla chips, gluten-free (opt)

Active: 30 Total: 50

Original GF Paleo Vegetarian

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. This meal was first featured in 2021.
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

Metric

Servings:

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

Enchilada Casserole with Zucchini and Pinto Beans:

Tortillas, taco-sized gluten-free corn - 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
Cheese, cheddar or Mexican blend - 1 cup + 1/4 cup , shredded (look for pre-shredded to save time)
Yogurt, plain or Greek (opt) - for serving
Tortilla chips, gluten-free (opt) - for serving

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)
Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin (portion for the sauce), 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)
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 (portion for enchiladas) over medium heat. Add zucchini and white parts of green onions. Saute until tender, 8 to 10 minutes. Stir in garlic, cumin (portion for casserole), 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!

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