Yield: 8 Servings | Serving Size: 1 1/2 cups

A pan of enchilada casserole next toa bunch of cilantro, sliced limes, and salsa.

This recipe and photo are used with the permission of Colorado State University Extension's
Eating Smart Being Active program.

Cost/Serving: $1.41

Ingredients:

1 (28-ounce) can green enchilada sauce

1 (15-ounce) can pinto or black beans, drained and rinsed

3 cups cooked brown rice*

1 (15-ounce) can whole kernel corn, drained OR 1 1/2 cups frozen corn

12 (6-ounce) corn tortillas

10 ounces Monterey Jack or Cheddar cheese

* Cook rice according to package directions. The package will indicate how much uncooked
rice is needed to make 3 cups of cooked rice.

 

Directions:

  1. Preheat oven to 350°F.
  2. Drain and rinse the beans and corn (if using canned corn).
  3. Collect and measure all ingredients before starting to prepare the recipe.
  4. In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.
  5. Place half the mixture on the bottom of a 9 x 13-inch pan or split it between two 9-inch square or round pans. **
  6. Spread the corn tortillas evenly over the mixture. Place remaining mixture on top of tortillas.
  7. Top mixture with cheese and cover with foil. Bake for 15 to 20 minutes.
  8. Remove foil and bake for 10 minutes or until cheese is melted and sauce is bubbly.
  9. Serve hot.
  10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

** If you made two pans, you can freeze one of them before baking. Double-wrap in foil and
keep for up to 1 month in the freezer.

 

Be creative! Add leftover cooked meat and/or vegetables to the casserole layers. 

 

Nutrition Facts: Servings: 8, Serving Size: 1 1/2 cups
Amount per serving: Calories 420, Total Fat 15g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 35mg, Sodium 690mg, Total Carbohydrate 56g, Dietary Fiber 8g, Total Sugars 5g (Incl. 0g Added Sugars), Protein 18g

 

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