Enchilada Casserole
Made with corn tortillas, this enchilada casserole is gluten-free and packed with flavor.
Servings Prep Time
4-5 15minutes
Cook Time
15minutes
Servings Prep Time
4-5 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat the oven to 375ºF.
  2. Dice the onion and pepper. Mince the garlic.
  3. Put the olive oil in a large skillet and bring to medium-high heat. Add in the onion and pepper and sauté until they begin to soften.
  4. Add the ground pork to the same skillet. Season to your liking with salt and pepper and add the chili powder. Then cook until the pork is browned.
  5. Add in the garlic, Rotel tomatoes, and black beans. Heat for 2-3 minutes until warmed through. Remove skillet from the heat.
  6. Pour 2-3 tablespoons of the enchilada sauce into the bottom of a medium-sized baking dish (this will make sure nothing sticks to the bottom). Then place 3-4 tortillas on the bottom of the dish, making sure it’s completely covered. The exact number you’ll use will depend on how large your baking dish is.
  7. Scoop 1/3 of your filling onto the tortillas. Make sure the filling is evenly distributed. Then layer more tortillas on top of the filling and repeat that process until the filling is used up.
  8. Pour the rest of the enchilada sauce on top of the casserole, making sure to cover everything. Sprinkle with cheese.
  9. Bake for 15-20 minutes, or until the cheese is bubbly.