Enchilada Casserole
A customizable layered casserole with swappable proteins, vegetables, and enchilada sauce that bakes into a comforting, cheesy dish. Build your own by choosing your favorite protein and veggie combinations.
Ingredients
Method
Preheat oven to 375°F. If using raw vegetables, sauté the primary and secondary vegetables in a skillet over medium-high heat until softened (about 5–7 minutes); season with salt and pepper. If using cooked proteins that are cold, warm them gently in a bowl or pan.
In a bowl, combine the cooked, shredded protein with the sautéed vegetables and 0.5 cup of the enchilada sauce; mix gently to combine.
Spread a thin layer of enchilada sauce (about 0.5 cup) on the bottom of a 9x13 inch baking dish.
Layer in this order: 4 tortillas (overlapping slightly to cover the sauce), half of the protein-vegetable filling, 0.5 cup enchilada sauce, 0.75 cup shredded cheese, and 0.25 cup sour cream drizzled or dolloped.
Repeat the layers: 4 tortillas, remaining filling, 0.5 cup sauce, 0.75 cup cheese, and 0.25 cup sour cream.
Top with the final 4 tortillas, remaining enchilada sauce (about 0.5 cup), the remaining 0.5 cup shredded cheese, and the optional crumbly cheese.
Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly and the top is lightly golden.
Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro or green onion, and serve hot with extra salsa, sour cream, or hot sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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