Enchilada Casserol
- Minutes to Cook:
- Number of Servings: 15
Ingredients
6 - 6'' corn tortillasa can refried beans1tsp cumin1 clove garlic chopped2 tsp chili powder4 oz can chopped chili peppers1 cup corn (canned)1 16 oz can stewed tomatoes1.5 c shredded cheddar
Combine beans,garlic, spices, and chilis. Set aside. Cut tortillas in half.
Place 4 halves (rounded side to middle) in 11X7 pan.
Spread half of bean mixture.
Lay 4 more tortilla halves on top. Sprinkle with corn and half of cheese.
Lay remaining tortillas on top. Spreads remaining beans and cover all with tomatoes. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 40 mins. Let stan 5 mins before serving
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user STEELERSKATE.
Place 4 halves (rounded side to middle) in 11X7 pan.
Spread half of bean mixture.
Lay 4 more tortilla halves on top. Sprinkle with corn and half of cheese.
Lay remaining tortillas on top. Spreads remaining beans and cover all with tomatoes. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 40 mins. Let stan 5 mins before serving
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user STEELERSKATE.
Nutritional Info Amount Per Serving
- Calories: 134.3
- Total Fat: 4.1 g
- Cholesterol: 10.7 mg
- Sodium: 381.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.4 g
- Protein: 6.9 g
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