Michele's Marvelous Enchilada Casserole

Prep Time

Approx 1 hour

Prep Notes

This recipe can easily be halved for smaller crowds. Or, it freezes real well - so you can make a full batch in two pans and freeze one for one of those days you cannot even think about heading into the kitchen to cook!

Have you heard the old adage - cook once eat twice? Well here you go!

Cooking Time

30 - 40 minutes


Family Size - 12 to 15 servings.


  • 2 cups organic quinoa cooked to package directions
  • 1 package non-GMO organic corn tortillas (organic corn tortillas are found at Sprouts, Whole Foods and other organic grocers)
  • 1 tablespoon organic olive oil (For Elimination Diet use water or vegetable broth to saute)
  • 1 medium/large chopped purple onion
  • 2 tbs crushed garlic
  • 1 bunch diced green onions
  • 1/2 bunch chopped cilantro - or parsley if the 'Fam' doesn't like cilantro.
  • 1/2 cup organic tomato sauce
  • 3/4 cup vegetable broth
  • 1 can (14 oz) can black olives sliced
  • 1 can (4 oz) diced green chilies
  • 1 can (14.5) fire roasted tomatoes
  • 1 can (15.25 oz) organic corn (frozen corn works well here)
  • 1 can (15 oz) organic black beans; kidney beans also work well in this recipe
  • 3 tablespoons chili powder (It's fun to experiment here; try 1 teaspoon chipotle & 1 tablespoon Mexican Red & 1/2 teaspoon Ancho Chili)
  • 2- 3 tablespoons cumin; adjust according to taste
  • 2 teaspoons crushed dried oregano
  • 2 teaspoons pink Himalayan salt
  • 1/2 teas black pepper (optional)
  • 1/2 teas cayenne for heat - optional & to your taste
  • 12 pack organic corn tortillas
  • 1 large (1lb 12 oz) can red chili enchilada sauce
  • 1 large (1lb 12 oz) can green enchilada sauce


  1. Cook quinoa according to package directions
  2. Open & combine both cans of enchilada sauce and heat in a medium size sauce pan & reserve until it is time to build the enchiladas.
  3. In large fry pan - Sauté purple onion in olive oil until tender
  4. Add garlic stir to heat
  5. Add each vegetable in order below & stir to mix thoroughly with each addition:
  6. Add cilantro (parsley)
  7. Add green onion
  8. Add roasted tomatoes & mix well
  9. Add green chilies
  10. Add 3/4 cup of organic vegetable broth
  11. Add cooked quinoa
  12. Add beans & corn
  13. Add sliced black olives
  14. Add seasonings - taste and adjust seasons to your pallet
  15. Slice approx 12 -15 organic non-GMO corn tortillas into rectangles



Lightly spray a 9 X 13 casserole pan with organic coconut oil spray.

Pour small amount of enchilada sauce into bottom of casserole dish and spread until bottom is covered.

1.    Layer half of quinoa mixture on the bottom of the pan.

2.    Place single layer of cut tortillas evenly over the filling mixture.

3.    Top with remaining 1/2 of quinoa mixture.

4.    Top quinoa mixture with an additional layer of tortillas.

5.    Top tortilla layer generously with sauce.

6.    If you are going for vegan fair - do not top with cheese. If you are not vegan -  top the casserole with your favorite - organic - cheddar cheese.

Bake uncovered in 350 - F oven until cheese is brown and bubbly and interior is hot - approximately 30 - 45 minutes.


This recipe is all mine! When we went vegetarian I had to get real creative and this one is a keeper! I serve it to carnivores too!