Simple Enchilada Casserole

This is a favorite go-to quick and delicious dinner, using ingredients I’ve made ahead of time to throw together a casserole!


  • Whole grain tortillas
  • Grated cheddar and/or jack cheese
  • Salsa or chili verde sauce
  • Chopped cilantro (optional)
  • Cherry tomatoes, sliced once
  • Black olives, drained
  • Chopped scallions
  • Grilled peppers, fresh, canned or jar, drained
  • Roasted veggies
  • Black or pinto beans, drained
  • Cooked grain such as brown rice, barley, or buckwheat
  • Chopped green and purple cabbage


  1. Pour a bunch of salsa or chili verde sauce into the bottom of a 9 x 13 glass casserole dish
  2. Place 3 tortillas on top of the salsa or sauce
  3. Cover with ½ of the cheese
  4. Layer on beans, grain, peppers, any other roasted veggies you have, and scallions
  5. Layer with more torts
  6. Top it off with a healthy dousing of salsa or chili sauce
  7. Sprinkle on the cilantro and olives, and tomatoes
  8. Cover with foil and bake in a pre-heated oven at 350 for 28 minutes
  9. Remove foil, sprinkle on remaining cheese and bake 2 more minutes
  10. Top with a lot of cabbage at the table for added zip and crunch

Prep time: 10 minutes, bake time 30 minutes

Serves 5 hungry people or 8 as an appetizer

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