Cheesy and healthy enchilada bake is the perfect busy night dinner for a family on the go! Got a busy night packed with sports or extracurricular activities? Do not fret! In less than 40 minutes, you can have a delicious Mexican-inspired casserole that feeds a group of eight! Toddler and husband approved, this cheesy dish is destined to win over your friends and family! If you like enchilada bakes, then you'll love my Cheesy Mexican Street Corn Enchilada Bake recipe! For the ultimate splurge, top with my Easy Homemade Salsa, Pico de Gallo, Corn Cucumber Avocado Salsa, or Guacamole!
Not only does this recipe contain fresh and healthy ingredients, but it’s flavorful and filling. Enchiladas stuffed with fresh corn, onions, and black beans, provide plenty of plant-based proteins, antioxidants, fiber, and taste. In addition, according to Healthline's article, black beans have been shown to help manage blood pressure, sugar, and cholesterol levels.
How to make the best Enchilada Bake
STEP 1: Preheat your oven to 350° F.
STEP 2: In a deep pot or skillet, add the olive oil and bring heat to medium-high. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the corn and season with chili powder, paprika, crushed red pepper, salt, pepper, and cayenne. Use a wooden spoon to mix. Cook until the corn is tender, about 3-4 minutes. Pour in the black beans, 1/3 cup enchilada sauce, and the lemon juice, and stir until well blended, about 2-3 minutes.
STEP 3: Pour 1 cup enchilada sauce into a 9x13-inch baking dish. Spoon about 2/3 cup of the mixture into the center of each tortilla. Roll them into burritos and place them in the prepared baking dish. If you have extra corn mixture, spread it over the rolled burritos. Add more enchilada sauce on top and sprinkle with the cheddar.
STEP 4: Bake in the oven until the cheese is melted and the center is hot, about 20-24 minutes.
STEP 5: If you make this recipe, don’t forget to leave a rating and comment!
Do I have to use cheddar cheese or can I use other cheeses?
You can absolutely use other cheeses! I would only recommend swapping out with other hard cheeses, avoiding all soft cheeses as they will not cook correctly with this recipe.
Other Cheese Options Include
- Monterey Jack
- Colby jack
- Mozzarella
- White cheddar
- A half and half mixture (e.g., use half cheddar and half mozzarella)
Although Swiss, Gruyere, and Gouda are hard cheeses, avoid using them in this recipe as it will not cook or taste right.
Do I have to use freshly grated cheese?
I recommend using freshly grated cheese as opposed to buying it pre-shredded. It tastes much fresher and really makes the dish so please use freshly grated. Shortcuts may sound nice, but pre-shredded cheese contains preservatives such as natamycin and potato starch, which prevent the cheese from clumping together.
Freshly grated cheddar contains ZERO additives, ensuring that this recipe will turn out smooth, creamy, and cheesy. Just grate the cheese yourself. You can thank me later!
Want to make it more special?
Whip up a batch of my delicious Homemade Salsa, Pico de Gallo and Guacamole and serve with the enchilada bake.
Recommended items to make this recipe
- Deep skillet. This is an amazing skillet!
- Wooden spoon. This one is terrific!
- Baking dish. We love this 9x13-inch baking dish.
More Mexican recipes you’ll love!
Sheet Pan Elote Mexican Street Corn Nachos
Mexican Street Corn (Elotes Mexicanos)
Cheesy Mexican Street Corn Enchilada Bake
Sweet Potato and Black Bean Enchiladas
Final Thoughts
Finally, if you make this enchilada bake recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always do my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Enchilada Bake (Vegetarian)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion diced
- 3 garlic cloves minced
- 4 ears corn shucked
- 1 tsp chili powder
- 1 tsp paprika
- ¼ tsp crushed red pepper
- salt
- pepper
- dash cayenne
- 1 (15 oz. can) black beans rinsed and drained
- 1 (28 oz. can) red enchilada sauce divided
- 1 tbsp lemon juice
- 8 flour tortillas warmed
- 1½ c cheddar grated
- cilantro, jalapeños, tomato, avocado, cotija, or queso fresco optional
Instructions
- Preheat your oven to 350° F.
- In a deep pot or skillet, add the olive oil and bring heat to medium-high. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the corn and season with chili powder, paprika, crushed red pepper, salt, pepper, and cayenne. Cook until the corn is tender, about 3-4 minutes. Pour in the black beans, 1/3 cup enchilada sauce, and the lemon juice, and stir until well blended, about 2-3 minutes.
- Pour 1 cup enchilada sauce into a 9x13-inch baking dish. Spoon about 2/3 cup of the mixture into the center of each tortilla. Roll them into burritos and place them in the prepared baking dish. If you have extra corn mixture, spread it over the rolled burritos. Add more enchilada sauce on top and sprinkle with the cheddar.
- Bake in the oven until the cheese is melted and the center is hot, about 20-24 minutes.
- If you make this recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
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