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Enchilada Casserole

Enchilada Casserole

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 3 1/2 cups green enchilada sauce
    • 1 can pinto beans, low-sodium
    • 🍚 3 cups brown rice, cooked
    • 🌽 1 can corn, low-sodium
    • 12 corn tortillas, 6" across
    • 🧀 10 ounces Monterey Jack cheese, reduced-fat

STEPS

1

Wash hands with soap and water.

2

Preheat oven to 350 °F.

3

Drain and rinse the beans and corn (if using canned corn).

4

Collect and measure all ingredients before starting to prepare the recipe.

5

In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.

6

Place half of mixture on the bottom of a 9x13 inch pan or split it between two 9 inch square or round pans.

7

Spread the corn tortillas evenly over the mixture. Place remaining mixture on top of tortillas.

8

Top mixture with cheese, and cover with foil. Bake for 15 to 20 minutes.

9

Remove foil, and bake for 10 more minutes or until cheese is melted and sauce is bubbly.

10

Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

11

Cook rice according to package directions.

12

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.

NUTRIENTS

Per 1 serving

🔥

370

Calories

  • 18
    Protein
  • 56
    Carbs
  • 9
    Fats

💡 Use canned beans and corn with no added salt to control sodium levels.Freeze a second casserole for a quick meal later.Add cooked, shredded chicken or ground beef for a non-vegetarian version.