Mexican Casserole

Mexican Casserole  |  Life Currents This Mexican Casserole was a life-saver the other week. I didn’t have much time to make dinners or lunches, so I made this lovely big casserole, and we have several meals. It was awesome to know that there was a healthy yummy meal ready in the fridge whenever I needed it! I could also see that this casserole would be great to take to a football party as a main dish!

The casserole was perfect, not too spicy, and not too bland. It’s a layered enchilada dish that’s simply loaded with veggies and yumminess. I served it with some Debi’s Flamin’ Hot Sauce (which I highly recommend!). It was also delicious with a drizzle of homemade enchilada sauce. I make the enchilada sauce and keep a small container of it in the freezer; that way we always have fresh homemade sauce at the ready.

Mexican Casserole
Serves 12
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369 calories
42 g
74 g
14 g
20 g
8 g
294 g
603 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 369
Calories from Fat 129
% Daily Value *
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 74mg
Sodium 603mg
Total Carbohydrates 42g
Dietary Fiber 5g
Sugars 6g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 poblano chiles
  2. 2 large red bell peppers
  3. 2 cups frozen corn, thawed
  4. 1/3 cup all-purpose flour
  5. 1 teaspoon salt, divided use
  6. ¼ teaspoon freshly ground black pepper
  7. 3 ½ cups 2% milk, or your choice
  8. 3 cups shredded Mexican blend cheese, divided use
  9. 1/3 cup chopped red onion
  10. 1/4 cup chopped fresh cilantro
  11. 2 large eggs, lightly beaten
  12. 1 (15-ounce) carton part-skim ricotta cheese
  13. 1 can (15.5 ounce) white beans, drained and rinsed
  14. 18 (6-inch) white corn tortillas
  15. 1 cup thinly sliced green onions, divided
  1. Preheat broiler to 450° F.
  2. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately.
  3. Place flour, ½ teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
  4. Preheat oven to 350° F.
  5. Combine bell pepper, corn, remaining ½ teaspoon salt, 1 cup cheese, red onion, cilantro, eggs, and ricotta.
  6. Coat bottom of a 13 x 9-inch baking dish with oil or cooking spray. Spread ½ cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of white beans. Sprinkle with 1/3 cup green onions and 2/3 cup cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining beans, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with oil or cooking spray. Place foil, coated side down, over casserole. Bake at 350° F for 30 minutes or until bubbly.
  7. Uncover; sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes. Garnish with remaining green onions, sliced avocado, and hot sauce as desired. Enjoy!
Adapted from Cooking Light
Adapted from Cooking Light
Life Currents

Mexican Casserole  |  Life Currents

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  1. says

  2. says

    Sounds great, I how they are all simple ingredients! I need to check out the enchilada sauce! Thanks for sharing at The Weekend Retreat, hope to see back on Thursday.

  3. Two Healthy Kitchens says

    This sounds amazing! 😀 I love making big-batch foods like this casserole, so we have several meals out of one! Such a time-saver! Great recipe!


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