Weeknight Quick & Easy Enchilada Casserole.

While weekends are mine in the kitchen, as of late it has taken some mental effort to get home from work and want to cook. This is not a normal thing for me. Usually I have no problem coming home after working for nine or ten hours and spending oodles of time in the kitchen, chopping, stewing, baking, sautéing. But for whatever reason, as of late this has been a daunting task. I get home and dig around for left overs, quick snacks, anything that doesn’t take too much effort. That is sort of why I started making all of the quick weeknight dinner posts you have been seeing. I know they are not gourmet or detailed, but they are real life, they are really what people make when they are busy or just plain don’t want to cook and they are, for the most part, not processed. Sure there was a waffle mix (made with whole grains), and store bought chorizo (organic and locally raised), but they are not full of corn by-product.

This is a dish that I grew up eating. It epitomizes the speedy weeknight one dish meal in my head. It can be made with a number of on hand ingredients and takes little effort to prepare. As children, my sister and I loved this dish. We would ask for it by name and devour it when it was placed on the table. For me, it is home.

Interestingly enough I was unable to get the recipe that my family uses for this dish, perhaps there isn’t one, that is exists only proverbially. So what you get below is my rendition, made with on hand ingredients. It is waiting to be modified by you!

Quick & Easy Enchilada Casserole.


6 corn tortillas, chopped up

5 oz red chile sauce (or other enchilada sauce)

1 C cooked chicken, chopped

1/2 C sliced black olives

1 small green pepper, diced

1 small red onion, diced

1 can black beans, drained and rinsed

1 1/2 C shredded cheese

1 green onion, sliced

Preheat oven to 350.

Combine all ingredients except 1/2 cup of cheese in a large mixing bowl. Transfer to a 9×13 baking dish that has been sprayed with cooking spray. Top with reserved cheese. Bake for 30 minutes, or until the top is melted and golden brown! Top with green onions and serve with lettuce and sour cream.


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Filed under Casseroles/Bakes, Cheese, Fast & Easy, Mexican Inspired

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