Enchilada Casserole



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
12 whole wheat tortillas
3 cups low-fat cheese, grated

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

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