Healthy Enchilada Casserole Recipe
A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
How to Make the Best Healthy Enchilada Casserole
This Healthy Enchilada Casserole is the ultimate comfort food that doesn’t compromise on nutrition. Loaded with black beans, sweet corn, and tender sweet potatoes, it delivers all the bold Mexican flavors you crave while keeping things wholesome and satisfying. The quick homemade enchilada sauce comes together in just 5 minutes in the blender, giving you that authentic taste without any of the preservatives.
What makes this casserole so versatile is how easily you can customize it to your preferences. Keep it completely vegetarian for a hearty meatless meal, or add shredded chicken or ground turkey for extra protein. The layers of corn tortillas, savory filling, and melted cheese create that irresistible texture that has everyone coming back for seconds.
Perfect for meal prep or feeding a crowd, this enchilada casserole can be assembled ahead of time and baked when you’re ready to serve. The leftovers reheat beautifully, making it an ideal recipe for busy weeknights when you want something delicious waiting in the fridge.
Healthy Enchilada Casserole
A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
Ingredients
Enchilada Sauce
Filling
Casserole Assembly
Instructions
Enchilada Sauce
- Preheat oven to 400°F.
- Place all sauce ingredients in a blender and blend until smooth. Set aside. (Alternatively, use a 12-ounce bottle of store-bought enchilada sauce.)
Filling
- Sauté onion, garlic and sweet potatoes in the olive oil over medium heat until tender, about 10-12 minutes, covering halfway through to allow potatoes to steam.
- Add corn, black beans, cumin, chili powder and salt. Sauté until warmed through.
Assembly & Baking
- In a greased 9x13 inch baking dish, spread out ½ cup of enchilada sauce to lightly coat the bottom.
- Spread out 4 tortillas on top of the sauce. Add half of the filling, half of the green chilies (if using), and 1 cup of cheese. Drizzle with ½ cup enchilada sauce.
- Top with 4 more tortillas, add remaining filling, remaining green chilies, 1 cup cheese, and top with the last 4 tortillas.
- Lather the top with remaining enchilada sauce and any additional cheese if desired.
- Cover tightly with foil (use parchment paper to prevent foil from touching the casserole) and bake for 30 minutes.
- Uncover and bake 10 more minutes until bubbly and golden.
Notes
- Serve with diced avocado, fresh cilantro, and sour cream for added creaminess.
- For a protein boost, substitute the black beans with 2 cups cooked chicken or browned seasoned ground turkey.
- You can substitute the sweet potato with a large bell pepper or zucchini.
