Three Sisters Enchilada Casserole Recipe

I’m sure most of you are scratching your head wondering what on earth Three Sisters is…

Well, it represents the 3 main agricultural crops from various Native American cultures that have lived throughout North America. The 3 crops are corn, beans and squash and were always grown very close to each other in an agricultural technique called companion planting. Each crop while being grown has tremendous benefits for the other crops.

For instance, the corn’s structure gives the ability for the beans to climb so no poles are needed. The squash grows low to the ground protecting the soil from getting weeds by blocking out the sun. Ok I’m sure that’s more than you asked for but wanted to make sure you knew where I was coming from.

Not only do they grow well together but the flavor profiles of each when combined are superb and you can use various corns, beans and squash to fulfill the Three Sisters’ agricultural legacy. I used traditional corn, black beans and zucchini in this Three Sisters Enchilada Casserole Recipe.

However, I recommend using whatever combination of those 3 that you’d like, as I am confident it will go extremely well together. Probably the best part about this recipe is that it is only 8 ingredients plus whatever garnishes you’d like to add on it.

Hopefully this inspires you to try this Three Sisters Enchilada Casserole Recipe or other recipes using the three-sisters technique.

Three Sisters Enchilada Casserole Recipe Recipe

Servings 1


  • 4 cups of enchilada sauce
  • 18 corn tortilla shells
  • 2 cups of black beans
  • 2 cups of corn
  • 2 cups of small diced zucchini
  • 2 cups of roughly chopped rotisserie chicken
  • 12 ounces of shredded Colby jack cheese
  • Kosher salt and fresh cracked pepper to taste
  • Optional garnishes: sliced green onions, cilantro or avocado


  1. Preheat the oven to 375°.
  2. In a 13 x 9 casserole dish evenly layer on as followed: 1 cup of enchilada sauce, 6 corn tortillas, 1 cup of black beans, 1 cup of corn, 1 cup of zucchini, 1 cup chicken, 3 ounces of shredded Colby jack cheese and salt and pepper.
  3. Repeat the process one more time and then end with the remaining 6 corn tortillas, enchilada sauce and shredded cheese.
  4. Bake in the oven at 375° for 30 minutes or until the cheese is browned and melted on top.
  5. Remove from the oven and add on optional garnishes green onions, cilantro and avocado.
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