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Trader Joe's Street Corn Enchilada Casserole

Cook Time 25 mins


  • heatproof bowl
  • 8x8” baking dish, or 10” cast iron skillet


  • 1 bag TJ’s Mexican Style Roasted Corn
  • 1 bag TJ’s Fire Roasted Bell Peppers and Onions
  • 1 1/2 cups shredded pepper jack cheese
  • Kosher salt
  • 12 ounces salsa verde
  • 8 to 10 to rtillas of your choosing I used TJ’s corn and wheat
  • Cilantro for garnish


  • Preheat oven to 350°F.
  • Empty the bags of corn and peppers into a large heatproof bowl. Set the packet of cotija cheese from the corn aside for later. Cover with a plate and microwave for 4 minutes. Uncover and microwave for 2 more minutes. Stir to coat in sauce. Season with 1/2 teaspoon salt, then adjust to taste. Stir in 1 cup shredded pepper jack cheese.
  • Pour a thin layer of salsa verde into the bottom of an 8x8” baking dish, or 10” cast iron skillet, or something of a similar size. Add a layer of tortillas, tearing them as needed to cover the bottom of the dish. Then add about half of the corn and peppers, another layer of corn tortillas, a layer of salsa verde, all but 1/4 cup of the corn and peppers, another layer of corn tortillas, salsa verde cheese, 1/2 cup pepper jack cheese, and the remaining bit of the corn and peppers.
  • Cover with aluminum foil (spray it with cooking spray if it’s going to touch the cheese) and bake for 20 minutes. Remove foil and broil on high for 2 to 3 minutes, until the cheese is lightly browned.
  • Garnish with the cotija cheese (from the bag of corn) and cilantro. Let them rest for a few minutes, then dig in!


Need a visual? From the bottom up:
  1. Salsa verde
  2. Tortillas
  3. Corn and peppers
  4. Tortillas
  5. Salsa verde
  6. Corn and peppers
  7. Tortillas
  8. Salsa verde
  9. Pepper jack cheese
  10. Tiny bit of corn and peppers
Course: Main Course
Cuisine: Mexican