Veggie Enchilada Casserole with Homemade Enchilada Sauce

Enchiladas meet lasagna in this easy, healthy casserole. Layers of cheese, beans, vegetables, and corn tortillas are covered in a homemade enchilada sauce for a crowd-pleasing meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Healthy Casserole, Vegetarian
Servings: 6
Calories: 450kcal
Author: Kelli


Homemade Enchilada Sauce:

  • 2 cups organic chicken broth
  • 2 T chili powder
  • 2 T Extra Virgin Olive Oil
  • 2 T white whole wheat flour
  • 1 tsp cumin
  • 2 cloves minced garlic
  • 4 to 5 ounces of canned tomato paste
  • Pinch of salt to taste

For the Casserole:

  • 1 batch of homemade Enchilada Sauce or 2 cups of canned sauce
  • 1 bell pepper diced
  • 1 clove minced garlic
  • 1 can corn
  • 2 cans beans I used a mix of black and white northern beans
  • ½ bag of baby spinach
  • 2 cups of shredded cheese I used a 3-cheese blend of cheddar, mozzarella, and Monterey jack
  • 9 corn tortillas


To make the sauce:

  • Add oil, flour, garlic, and chili powder in a small saucepan over medium heat. Cook until mixture bubbles.
  • Stir in broth, tomato paste, and cumin. Add in salt to taste (you may not need to add any depending on how much salt is in your chicken broth). Bring to a simmer for 1-2 minutes.

To assemble casserole:

  • Preheat oven to 375 and spray a 9 x 13 pan with non-stick spray.
  • Combine beans and corn in colander and rinse with cold water. Place in mixing bowl and add diced pepper and minced garlic.
  • Place two and a half tortillas in the prepared pan. Top with a layer of the bean mixture. Sprinkle over a handful of spinach and cheese. Drizzle sauce to cover. Next, place two and half corn tortillas over the first layer, followed by the rest of the bean mixture and rest of the spinach. Sprinkle a layer of cheese and drizzle sauce. Finally, place the last two and a half corn tortillas on top of the second layer and spread the rest of the sauce to cover. Sprinkle with remaining cheese.
  • Bake for 30 minutes (if your cheese starts browning too much, cover pan with foil while baking). Allow casserole to cool for 10-15 minutes before serving.


Nutrition per serving: 450 calories, 21 g fat, 54 g carbohydrate, 13 g fiber, 21 g protein