I have a tough time deciding the name for this recipe. I kinda like the name Mexican Lasagna also, cause the process of making this is very similar to a lasagna. But Enchiladas Casserole has a nicer ring to it 🙂

I made this today and served it to my friends, and they all loved it! This may not be as simple as my other recipes, but with step by step pictures I’m sure you can all manage to make this from scratch.


I. Beef Fillings

  1. 1/2 kg ground beef
  2. 1 cup cream cheese
  3. 1 can chopped ripe olives, drained
  4. 1 medium onion, chopped
  5. 1/2 tsp salt
  6. 1/2 tsp pepper

II. Vegetable Fillings

  1. 1 tablespoon vegetable oil
  2. 2 medium zucchinis, diced
  3. 1 medium onion, chopped
  4. 1 bowl of coarsely shredded fresh spinach
  5. 1 cup frozen whole kernel corn
  6. 1/2 tsp salt
  7. 1/2 tsp chili powder

III. Sauce

  1. 1 jar of Picante sauce
  2. 1 can of tomato paste
  3. 1/2 cup water

12 flour tortillas

lots of shredded cheddar cheese. I use around 3 cups.

Directions :

Preheat oven to 200 degrees C.

In a skillet, brown the ground beef & onions.

Combine with cream cheese, olives, salt and pepper. Set aside.

Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts. Don’t forget the seasoning.

For the sauce, mix the whole jar of Picante sauce with tomato paste & water.

Spread a layer of sauce in a baking dish. Place 3-4 tortillas, overlapping as needed to cover bottom of dish. Spread with a layer of sauce.

Top with vegetable mixture, the beef mixture and shredded cheese. Top with another 3-4 tortillas and sauce.

Repeat the layering twice, top with the last 4 tortillas and the rest of the sauce.

Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts.

(You’d probably wondering, why suddenly the baking dish is squared? I made 2 batch cause my round baking dish is not big enough, so I used 2 baking dish)

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