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Green Enchilada Bake

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.


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!

Enchilada Bake

A quick alternative to making enchiladas offering a delicious, simple meal.
Prep Time20 minutes
Cook Time20 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Servings: 6
Calories: 313kcal


  • 8 ea organic corn tortillas (Mi Rancho brand – thin credibles)
  • 1 tbsp butter (Kerrygold Irish butter)
  • 1/2 tsp unrefined pink Himalayan salt
  • 1 cup red bell pepper, chopped (Trader Joe's organic tri-color brand)
  • 1 cup yellow bell pepper, chopped
  • 1 cup small zucchini, chopped slice, then quarter each slice
  • 1 cup sweet onions, chopped
  • 15 oz. green enchilada sauce Siete or Somos brand
  • 6 oz. organic, 3-cheese Mexican cheese (Organic Valley brand – I used the thick cut for this recipe)
  • 1 cup Chipotle's barbacoa shredded beef


  • Saute onions in butter and salt for 2-3 minutes over medium heat.
  • Add the peppers and zucchini and continue to cook for 5 minutes. Set aside.
  • Pour a few tablespoons of enchilada sauce in a 9×13 baking dish.
  • Cut the tortillas in half and arrange them in the bottom of the dish (as shown). This is the bottom layer.
    tortillas for layered enchilada bake
  • Spread half of the vegetable mixture over the tortillas.
  • Spread half of the shredded beef over the veggies.
  • Evenly spread about half of the jar of sauce over the beef and vegetable layer.
  • Top with half of the package of Mexican cheese.
  • Repeat the layers: veggies, beef, sauce, and cheese.
  • Bake uncovered at 375 degrees Fahrenheit for 20 minutes.
  • Finish by broiling for 2 minutes to brown the cheese.
  • Let sit for 5 minutes before serving.
  • For the healthiest version of this recipe, use high-quality, organic ingredients.
    Ingredients for Enchilada Bake


  1. I go to Chipotle and ask for 2 cups of their barbacoa, slow-cooked shredded beef. It makes this recipe easy and quite delicious.
  2. I sometimes use Elizabeth Rider’s slow cooker chicken (from her Shredded Chicken Tacos recipe) and make it ahead of time. It’s absolutely delicious! 
  3. For a vegetarian version of this recipe, omit the animal protein and use pinto beans instead.
  4. I serve this with some fat-free refried black beans and organic corn on a bed of spinach leaves (for color and added nutrition).

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