Healthy Enchilada Bake

I love enchiladas but rarely make them since (for me) they are time-consuming. That’s why I love this recipe, which puts all the ingredients into a casserole dish and into what I call an “enchilada bake.” Some refer to this as enchilada pie, enchilada casserole, or enchilada lasagna. I had this at my brother and sister-in-law’s home a few months ago. She made one dish vegetarian and the other dish with pulled pork. I had both and fell in love with this recipe!

Key Enchilada Bake Ingredients

There are so many ways to make this recipe. I focus on organic and high-quality ingredients that capture the combination of sweet and salty flavors.

Bell Peppers

Did you know peppers are high in vitamin C? Yellow peppers are the highest with 342 mg of vitamin C per cup; red peppers have 190 mg/cup; orange peppers have 158 mg/cup; and green peppers have 120 mg/cup. Compare that with one medium orange, which offers about 85 mg of vitamin C, and you can see the power of the yellow bell pepper! I use red and yellow peppers for this recipe to boost the vitamin C content of the meal.

Organic Corn Tortillas

I prefer to use Mi Rancho brand organic non-GMO tortillas. These gluten-free corn tortillas are among the best-tasting corn tortillas. I usually buy the regular 8-count package, but for this recipe, I used their thin corn tortillas (THINcredibles) since I usually use what I have on hand.

Protein

I’ve had this enchilada bake with pulled pork, shredded slow-cooked chicken, barbacoa beef, and vegetarian options. Since Chipotle’s barbacoa shredded beef has so much flavor, I think it tastes best with it. When you go to Chipotle, ask for a cup or two of the barbacoa slow-cooked shredded beef. They will usually sell you just the beef. Since there are many protein options, try different ones until you find your favorite.

Other Vegetables for This Enchilada Bake

I use mostly bell peppers and sweet onions but often add zucchini. Sometimes, I add some organic frozen corn to the vegetable layer. If you prefer a vegetarian meal, add some organic canned and rinsed pinto or black beans (or both).

3-Cheese Mexican Cheese Blend

If you include dairy in your diet, always choose organic, growth-hormone-free products. But even that can be tricky. The Cornucopia Institute has an excellent review of organic dairy products. I usually use Organic Valley’s thick-cut shredded cheese blend.

Mild Green Enchilada Sauce

Using a lot of sauce can be tempting, but this recipe works best with one 12 or 15-ounce jar. I prefer the Siete and Somos brands due to their whole ingredients. Siete uses apple cider vinegar in their sauce, and Somos uses fire-roasted tomatillos. Some other common brands use lower-quality ingredients and add monosodium glutamate (MSG) or sugar. Since the brands I recommend are more expensive, stock up when they are on sale. You can also make this recipe with red enchilada sauce.

This Enchilada Bake is My Favorite!

I now make this recipe at least once a week. Serve it with fat-free refried black beans and organic corn for a complete meal. Since the recipe card below does not have the complete nutritional information, I’m providing it here (made with the barbacoa beef): total calories 313, fat 19 grams, carbohydrates 23 grams, protein 14 grams, and fiber 5 grams. ENJOY!