Bean & Cheese Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 corn tortillas1 can Rosarita Zesty Salsa Refried Beans (can use regular, but I use these so I don't have to add more seasonings)1 cup Red Enchilada Sauce (about 1/2 the can)1 cup Mexican Cheese Blend
1) Preheat oven to 400 degrees. Find a deep small dish that the tortilla fits well into (that is also ovensafe - corningware is what I use). Spray dish with Pam.
2) Layer 1st tortilla, 1/3 of beans, 1/4c cheese, and 3T enchilada sauce. Repeat until you reach the top layer.
3) Pour remaining enchilada sauce over the top (note this recipe makes a small batch & only uses 1/2 of a can). Add the remaining 1/4c cheese & bake, uncovered until cheese is melted & sauce is bubling (20-30 minutes).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRITTANYBAD1.
2) Layer 1st tortilla, 1/3 of beans, 1/4c cheese, and 3T enchilada sauce. Repeat until you reach the top layer.
3) Pour remaining enchilada sauce over the top (note this recipe makes a small batch & only uses 1/2 of a can). Add the remaining 1/4c cheese & bake, uncovered until cheese is melted & sauce is bubling (20-30 minutes).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRITTANYBAD1.
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 11.2 g
- Cholesterol: 25.0 mg
- Sodium: 821.7 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 8.4 g
- Protein: 14.5 g
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