Enchilada Casserole

MyPlate Kitchen
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/enchilada-casserole


3 1/2 cups green enchilada sauce (28 oz can)
1 can pinto beans, low-sodium (15.5 ounce, drained and rinsed)
3 cups brown rice, cooked
1 can corn, low-sodium (drained, 15.2 ounce or 1 1/2 cups frozen corn)
12 corn tortillas, 6″ across
10 ounces Monterey Jack cheese, reduced-fat (2 1/2 cups shredded)


  1. Preheat oven to 350 degrees 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 of mixture on the bottom of a 9 inch 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 cheeese, and cover with foil. Bake for 15 to 20 minutes.
  8. Remove foil, and bake for 10 more minutes or until cheese is melted and sauce is bubbly.
  9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.


Cook rice according to package directions.

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.

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