Jill's Enchilada Casserole

Name: Jill's Enchilada Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8-10
Cuisine: Mexican
Ingredients: 3 yellow onions, diced; 12–16 oz white button mushrooms, chopped; 2 cups corn, fresh, frozen or roasted; 4–5 cups chopped spinach, kale or a combination; 2 cans beans, Plant Strong Chunky Chipotle Chili, or a combination of the two; 12 corn tortillas; 3 cups enchilada sauce, divided; 2–3 cups frozen shredded hash brown potatoes, thawed; Oil-free frozen potato tots, optional; Chopped cilantro; Sliced jalapeños; Diced avocado; Lime wedges

October 12, 2026

Some of the most useful recipes aren’t the ones that send you to the store with a long ingredient list, they’re the ones that help you turn what you already have into dinner. That’s the idea behind Jill’s Enchilada Casserole.

Corn tortillas and enchilada sauce create the base, while beans, leafy greens, mushrooms, corn and other vegetables make it a hearty meal packed with fiber-rich whole foods. But nothing here has to be exact. Short on spinach? Add kale. Not enough beans? Use Plant Strong Chunky Chipotle Chili. Have fresh corn instead of frozen? Use it.

It’s an easy way to use up what’s already in the fridge, feed a crowd, and make enough for leftovers. Plus, it freezes well for an easy meal later.

Jill's Enchilada Casserole

Jill Kolasinski

Servings

8-10

Prep Time

20 minutes

Cook Time

55 minutes

Cuisine

Mexican

Ingredients

3 yellow onions, diced
12–16 oz white button mushrooms, chopped
2 cups corn, fresh, frozen or roasted
4–5 cups chopped spinach, kale or a combination
2 cans beans, Plant Strong Chunky Chipotle Chili, or a combination of the two
12 corn tortillas
3 cups enchilada sauce, divided
2–3 cups frozen shredded hash brown potatoes, thawed
Oil-free frozen potato tots, optional

Optional for serving

Chopped cilantro
Sliced jalapeños
Diced avocado
Lime wedges

Directions

Preheat the oven to 375°F.
Add the onions to a large skillet over medium-high heat and cook until softened, adding a splash of water as needed to prevent sticking.
Add the mushrooms and continue cooking until softened and lightly browned. If using fresh corn, add it to the skillet and cook with the mushrooms; if using frozen, thawed or already-roasted corn, fold it into the cooked onion and mushroom mixture once the vegetables are done.
Chop the spinach, kale or a combination of both into bite-sized pieces and set aside.
Spread a thin layer of enchilada sauce over the bottom of a 9 x 13-inch baking dish and arrange a layer of corn tortillas over the sauce, tearing or overlapping them as needed to cover the bottom.
Spread some of the onion, mushroom and corn mixture over the tortillas and sprinkle a layer of the chopped greens over the vegetables.
Add another layer of corn tortillas and spoon enchilada sauce over the tortillas, then add a layer of beans, Plant Strong Chunky Chipotle Chili or a combination of both and scatter some of the shredded hash brown potatoes over the top.
Continue layering the tortillas, enchilada sauce, vegetables and greens, beans or chili, and shredded hash browns until the baking dish is full, finishing with a layer of tortillas and enchilada sauce.
If using, arrange the potato tots over the top. Place a sheet of parchment paper over the casserole, then cover tightly with aluminum foil.
Bake for 40 minutes, then remove the foil and parchment paper and return the casserole to the oven for 5–10 minutes, or until the top is lightly browned and the casserole is hot and bubbling throughout.
Let the casserole rest for about 10 minutes before serving.