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.
Course: Main Course
Cuisine: American, Mexican
Keyword: Healthy Casserole, Vegetarian
Homemade Enchilada Sauce:
2cupsorganic chicken broth
2TExtra Virgin Olive Oil
2Twhite whole wheat flour
4 to 5ouncesof canned tomato paste
Pinchof salt to taste
For the Casserole:
1batch of homemade Enchilada Sauceor 2 cups of canned sauce
2cans beansI used a mix of black and white northern beans
½bag of baby spinach
2cupsof shredded cheeseI used a 3-cheese blend of cheddar, mozzarella, and Monterey jack
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