Enchilada Casserole
Servings:
8
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
12 whole wheat tortillas
3 cups low-fat cheese, grated
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix sauce, beans, rice and corn.
- Place half of the mixture on bottom of baking dish.
- Place corn tortillas on top of the mixture.
- Place the remaining mixture on top of the tortillas.
- Top with low-fat cheese.
- Cover with foil. Bake for 10 minutes. Remove cover and bake for 15 to 20 minutes or until bubbly.
- Cut into 8 servings.
