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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 842.9 mg
  • Total Carbs: 59.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Enchilada Casserole

Submitted by: LEGALGRL

Introduction

Enchiladas are a lot of work due to the rolling involved. By layering them, it's much easier and faster. The dish is saucy enough that cheese is not necessarily needed, but feel free to add some if you prefer - but it will add a significant amount of fat and calories. Enchiladas are a lot of work due to the rolling involved. By layering them, it's much easier and faster. The dish is saucy enough that cheese is not necessarily needed, but feel free to add some if you prefer - but it will add a significant amount of fat and calories.
Number of Servings: 8

Ingredients

    1 small onion, diced
    1 1/2 c. cooked pinto beans
    1 1/2 c. cooked black beans
    1 c. cooked brown rice
    4 tsp. taco seasoning
    Salt and Garlic Powder to taste
    2 c. enchilada sauce
    10 8-inch flour tortillas

Directions

Heat a few tablespoons of water in a large non-stick skillet. Add onion and cook for a few minutes or until soft. Add beans, rice and taco seasoning, stirring to combine. If necessary, add a few more tablespoons of water to help taco seasoning mix through thoroughly. Cook until just heated through. Add salt and garlic powder to taste.

Preheat oven to 350 degrees. Coat a 13x9 pan with cooking spray. Pour a small amount of enchilada sauce in the bottom of a pan, spreading out to coat the bottom. Layer two tortillas, cover with a generous amount of enchilada sauce. Top with 1/4 of rice and bean mixture. Continue layering tortillas, sauce and bean mixture with remaining layers, ending with tortillas and sauce.

Bake for 30 minutes or until sauce is slightly bubbly around the sides. Let stand for about 5 minutes or so before slicing.

Slice down the center lengthwise and then in fourths. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LEGALGRL.






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