Enchilada Casserole

Servings: 12

Ingredients:

1 (28 ounce) can green enchilada sauce
2 cups cooked or canned beans (pinto, black, kidney), rinsed and drained
3 cups cooked brown rice
1 (15 ounce) can whole kernel corn, drained, or 1 ½ cups frozen corn
8 whole wheat tortillas
2 cups low-fat cheese, grated

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix sauce, beans, rice and corn.
  3. Place half of the tortillas on the bottom of baking dish.
  4. Add half of the mixture on top of the tortillas.
  5. Layer tortillas on top of the mixture.
  6. Place the remaining bean and rice mixture on top of the tortillas.
  7. Top with low-fat cheese.
  8. Cover baking dish with foil.
  9. Bake in oven for 10 minutes. Remove cover and bake for 15 to 20 minutes more.
  10. Cut into 12 servings.

 

 

Notes & Tips:

Slow Cooker: To make in a slow cooker, mix sauce, beans, rice and corn together. Place half of the tortillas on the bottom of the slow cooker.  Add half of the mixture on top of the tortillas.  Add another layer to the top of the mixture.  Place remaining bean and rice mixture on top of the tortillas.  Cook on low for 4 to 6 hours.  In the last 30 minutes of cooking, top with low-fat cheese and cook until melted.

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Recipe Category

One pan meals, World Cuisine

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Enchilada Casserole

Servings: 12

Ingredients:

1 (28 ounce) can green enchilada sauce
2 cups cooked or canned beans (pinto, black, kidney), rinsed and drained
3 cups cooked brown rice
1 (15 ounce) can whole kernel corn, drained, or 1 ½ cups frozen corn
8 whole wheat tortillas
2 cups low-fat cheese, grated

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix sauce, beans, rice and corn.
  3. Place half of the tortillas on the bottom of baking dish.
  4. Add half of the mixture on top of the tortillas.
  5. Layer tortillas on top of the mixture.
  6. Place the remaining bean and rice mixture on top of the tortillas.
  7. Top with low-fat cheese.
  8. Cover baking dish with foil.
  9. Bake in oven for 10 minutes. Remove cover and bake for 15 to 20 minutes more.
  10. Cut into 12 servings.

 

 

Notes & Tips:

Slow Cooker: To make in a slow cooker, mix sauce, beans, rice and corn together. Place half of the tortillas on the bottom of the slow cooker.  Add half of the mixture on top of the tortillas.  Add another layer to the top of the mixture.  Place remaining bean and rice mixture on top of the tortillas.  Cook on low for 4 to 6 hours.  In the last 30 minutes of cooking, top with low-fat cheese and cook until melted.

Nutrition Facts

12 serving per container

Serving size 1 cup

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 770mg 33%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 14%
Total Sugars 4g
Includes 1g Added Sugars 2%
Protein 11g
Vitamin D 0mcg 0%
Calcium 101mg 8%
Iron 1mg 6%
Potassium 241mg 6%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.