Enchilada Casserole
Source: Eating Smart, Being Active Colorado State University
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-09-14.
It’s the best of both worlds: the deliciousness of enchiladas with the ease of a casserole! This recipe is perfect for a satisfying weeknight dinner.
- Makes
- 8 Servings
- Serving size
- 1 1/2 cups
Ingredients
- 3 1/2 cups (28 ounce can) green enchilada sauce
- 1 can (15.5 ounces) low-sodium pinto beans, drained and rinsed
- 3 cups brown rice, cooked
- 1 1/2 cups frozen corn
- 12 (6-inch) corn tortillas
- 10 ounces low-fat Monterey Jack cheese (2 1/2 cups shredded)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.
- Place half of mixture on the bottom of a 9x13-inch pan or split it between two 9-inch square or round pans.
- Spread the corn tortillas evenly over the mixture. Place remaining mixture on top of tortillas.
- Top mixture with cheese, and cover with foil. Bake for 15 to 20 minutes.
- Remove foil and bake for 10 more minutes or until cheese is melted and sauce is bubbly.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Notes
Cook rice according to package directions. If you made two pans, you can freeze one of them before baking. Double-wrap in foil and it will keep for up to 1 month in the freezer. Learn more about: Corn
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.