Wednesday, March 18, 2009

Green Sauce Enchilada Casserole

I use La Victoria green enchilada sauce, because I can get it in all the places I travel in the U.S.  It has a sour taste, so I add "sweet" vegetables--onion, carrots, and corn--to offset this.  I usually top another enchilada casserole I make with tomatoes, green onions, and sour cream, but the tomatoes and onions don't taste great with this!  I didn't think that was possible!  Ha!

1 Tbl. canola or olive oil
1 medium-large onion, chopped
1 large garlic clove, minced (or 1 tsp. jarred, 1 frozen cube, or 1/8 tsp. garlic powder)
2 medium carrots, thinly sliced into "coins"
1 lb. package frozen, chopped spinach, thawed
1 14.5 oz. can whole kernel corn, drained (or 1 cup frozen, thawed)
1 29 oz. can La Victoria's green enchilada sauce
6 corn tortillas
*Grated cheddar cheese
Sour cream for garnish

Preheat oven to 350 degrees.

In a large skillet, heat the oil over medium-low.  Add the chopped onion, garlic, and carrots.  Saut√© until onion is tender.  Add the spinach.  Continue cooking about 15 minutes, then add the corn.  Pour about 1 cup of the enchilada sauce into the spinach mix, stir, and heat until bubbling.

Break the corn tortillas in half.  In a 9x13 baking dish, place 3 tortillas, each whole tortilla with its halves slanted and offset.  (The 6 halves should cover most of the bottom of the pan.)  *See possible alteration below.  Pour the spinach mix evenly over the tortillas.  *See possible alteration below.  Place the 3 remaining tortillas, arranged as above, across the top of the spinach.  Pour the enchilada sauce evenly over the tortillas.  Add enough grated cheese to make an opaque cover over the sauce.

Bake, covered, at 350 degrees for 30 minutes, or until the cheese is melted and the casserole is heated through.

Let it sit for 10 minutes before you cut into it.  Serve it with a dollop of sour cream on the side.

*Another option, if you'd like a cheesier casserole, is to sprinkle cheese over the 1st layer of tortillas, again over the spinach and before the last tortilla layer, and finally, on top of the final sauce layer.


  1. I love enchilada casserole :) This recipe sounds great!

  2. I have made this numerous times and I add brown rice and also beans. Occasionally I add a layer or two of spinach. I don't think you can go wrong with just about anything short of cookies and marshmallows with this type of sauce. Though with red enchilada sauce, I make my own. Can't stand that canned stuff.

  3. Yum - I'm doing this "Superfoods" diet, and this recipe is chock full of superfoods. I definitely want to try this.


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