Being from Southern California and currently living in DC, great Mexican food is a rarity. Actually, I rely only upon myself to make Mexican food that I enjoy and find to tastes (and that’s also not as fattening and greasy as what’s usually is found in Mexican restaurants). One of my favorites is enchiladas. Cheesiness goodness about sums this dish up. Yet, there MUST be a way to lighten this dish up from what is commonly served in restaurants.

To begin with, I hate fried. Anything that is greasy and fried either kills me (major stomach pains) or is just so greasy I can’t eat it either. I have made enchiladas the traditional way without first frying the tortillas, but they always fall apart once I place them in the oven dish. So I thought perhaps to mediate this issue and regardless of rolling enchiladas or making a casserole one ends up with a casserole anyway, I would make an enchilada casserole. And to spice it up, I added layers of veggies in the casserole because I LOVE veggies! Lastly, as you all know, I am a graduate student. Translation: I have very little money for groceries so I tend to make recipes on a budget!

This receipt is very, very simple. Takes all of 20 minutes (maybe more or less depending on how fastidious you are on the tortilla layering), and with light cheese and not as much of it, it’s fairly low in calories as well.

Ingredients: pack of white corn tortillas. light mexican cheese, bags of frozen corn and bell peppers, can of black beans, and a large can of enchilada sauce.

1. Grease an oven-safe dish with Pam (I also used Kirkland brand) and place a light layer of enchilada sauce.

2. Layer tortillas on enchilada sauce. Place back beans in one layer and top lightly with enchilada sauce. Finally top with a light layer of mexican cheese. Defrost corn and bell peppers.

3. Proceed with the above instructions but in place of black beans place corn instead. Repeat again with bell peppers instead of corn.

4. Place one more layer of tortillas on top of bell peppers. Use the remaining enchilada sauce and top the entire tray of casserole. Finally top with as much cheese as you desire.

5. Cover with foil and bake at 350 degrees for 30 minutes (or until bubbling).

I heated up a can of refried beans as well which made the meal truly delicious and affordable.

Enjoy!

Dish of veggie enchiladas. Right out of the oven, yum!

A serving of enchiladas with a spoonful of refried beans. Wish I had some spanish rice!