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Mouth-Watering Deluxe Enchilada Casserole

Bettyskitchen's picture
In this video, Betty demonstrates how to make her Deluxe Enchilada Casserole. This casserole is composed of salsa, cilantro, black beans, yellow corn with green and red bell peppers, enchilada sauce, and topped with a thin layer of cornbread and Monterey Jack cheese. Mouth-watering!
  Diced green chilies 3 Tablespoon (Divided)
  Chunky salsa 3⁄4 Cup (12 tbs)
  Fresh cilantro 1⁄4 Cup (4 tbs), chopped
  Canned black beans 15 1⁄2 Ounce, drained and rinsed (1 Can)
  Canned yellow corn with red and green bell peppers 11 Ounce (1 Can)
  Enchilada sauce 1 Can (10 oz)
  Corn muffin mix 8 1⁄2 Ounce (1 Package, Jiffy)
  Eggs 2 Large, well beaten
  Roasted red bell peppers 2 Tablespoon, chopped
  Shredded monterey jack cheese 1 1⁄2 Cup (24 tbs)
  Cooking oil spray 1
  Sour cream 2 Tablespoon (For Topping)
  Chopped fresh cilantro 2 Tablespoon (For Garnish)

In a large, deep skillet, stir together 2 tablespoons diced green chiles, ¾ cup chunky salsa,
¼ cup chopped fresh cilantro, a 15.5-oz. can drained and rinsed black beans, an 11-oz. can yellow corn with red and green bell peppers, and a 10-oz. can enchilada sauce. Cook over low heat for 20 minutes, until flavors are blended and the sauce is beginning to thicken. Meanwhile, in a large bowl, make cornbread batter by stirring together remaining 1 tablespoon diced green chiles, an 8 ½-oz. package of corn muffin mix, 2 well-beaten eggs, and 2 tablespoons chopped roasted red bell pepper. When the sauce mixture has cooked for 20 minutes, pour it into a 13-inch by 9-inch by 2-inch casserole dish that has been sprayed with cooking oil spray. Spread out evenly over bottom of casserole dish. Spoon cornbread batter evenly over sauce mixture. Bake at 350 degrees for about 10 minutes, or until cornbread is done. Top with 1/12 cups Monterey Jack cheese and cook for an additional 5 minutes, until cheese melts and begins to brown. You may want to turn your oven to broil for the last minute or so to get a nice, brown top. Remove from oven and serve immediately. To serve, ladle a portion on a serving plate, place a dollop of sour cream on top, and sprinkle with chopped fresh cilantro. This casserole is filling, yet beautiful and delicious! I hope you enjoy it! --Betty

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
What better way to bring on the flavors of Mexico to your dinner table than this! Betty's delicious Tex Mex delight — deluxe enchilada casserole is mouth-watering to the hilt and make for a quick and easy dinner addition. Plus, it's simple and can be prepared in 30 minutes flat. Tune into this video recipe for more.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 8.1 g40.7%

Trans Fat 0 g

Cholesterol 101 mg33.7%

Sodium 1238.6 mg51.6%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.8 g23.4%

Sugars 10.8 g

Protein 15 g29.1%

Vitamin A 45.6% Vitamin C 113.9%

Calcium 39.7% Iron 9.3%

*Based on a 2000 Calorie diet

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Anonymous's picture
Mouth-Watering Deluxe Enchilada Casserole Recipe Video