Whenever we have dinner at our favorite local Mexican restaurant, my husband frequently orders enchiladas. His love of them has rubbed off on our kids, evidenced by how they spend most of the meal going between what they've ordered and (much to hubby's chagrin) taking repeated bites off of his plate. Given that my family's appetite for enchiladas is greater than how often we eat out, I decided to learn how to make them.
If you're not used to preparing enchiladas at home, making homemade enchilada sauce might seem a bit intimidating, but it's actually quite easy (or at least my version is simple!). The list of ingredients may seem long, but they are all very likely things you already have in your pantry, spice drawer, refrigerator and freezer.
If you're like me and have a house full of enchilada lovers but want to save a few bucks by making dinner at home, you'll be happy to discover it's easy to do -- and you can make enough so that no one has to pick off of anyone else's plate!
Vegetarian Enchilada Casserole
- Prep Time:25 minutes, (PT25M)
- Cook Time: 40 minutes, (PT40M)
- Total Time: 1 hours, 5 minutes, (PT1H5M)
Ingredients
- enchilada sauce:
- 1 tablespoon olive oil
- 1 small onion, cubed
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon honey
- 1 14 oz can diced tomatoes, unsalted
- 1 cup water
- filling:
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 large egg
- 1 cup frozen corn kernels
- 1-15 ounces can black beans, drained
- 1 medium red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 1/2 cups mexican cheese blend, divided
- 6 corn tortillas
Preparation
- 1. Preheat oven to 350 F.
- 2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
- 3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
- 4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
- 5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
- 6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
- 7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
- 8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
- 9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
- 10. Bake for 40 minutes uncovered.
- 11. Serve.
- *At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.
Comments
Pingback: meal plan Monday | Life Half Crunched
Lori
November 19, 2012 at 11:27 am
kcarmont10
October 25, 2012 at 9:21 pm
catherine
October 26, 2012 at 10:51 am
kellie
October 26, 2012 at 3:57 pm
catherine
October 29, 2012 at 1:03 pm
Tiffany
May 24, 2012 at 10:56 am
Tiffany
May 24, 2012 at 10:44 am
naomi g.
January 29, 2012 at 2:49 pm
Pingback: best price juicer
Laura
January 10, 2012 at 9:30 pm
Kiki
January 8, 2012 at 9:26 pm
weight loss
December 27, 2011 at 4:27 am
Pingback: cheap fitted hats
Drmomsie
November 14, 2011 at 11:15 am
mebrr
November 9, 2011 at 9:16 pm
Joanna
November 9, 2011 at 9:14 am
Libby
November 7, 2011 at 10:54 pm
marta howard
November 7, 2011 at 4:10 pm
Rebecca
November 6, 2011 at 11:12 pm
SummerE
November 6, 2011 at 9:23 pm
Summer
November 4, 2011 at 6:50 pm
Beena K
November 4, 2011 at 1:45 pm
Amy
November 4, 2011 at 10:01 am
Laura
November 4, 2011 at 12:05 am
Catherine
November 3, 2011 at 8:01 pm
Jess
November 3, 2011 at 7:00 pm
Jessica
November 3, 2011 at 1:15 pm