Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.8
  • Total Fat: 15.0 g
  • Cholesterol: 41.5 mg
  • Sodium: 614.9 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 13.4 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Yummy Enchilada-style dish Yummy Enchilada-style dish
Number of Servings: 8


    1 1/2 cup cooked (or 15 oz can) of kidney or pinto beans, drained (reserving 1 Tbsp bean liquid)
    3/4 cup chopped green onions
    1 Tbsp chili powder
    1 tsp minced garlic
    1 tsp ground cumin
    9 corn tortillas (6 inch)
    1 can corn (not drained)
    2 cups shredded cheddar cheese
    7 oz can diced green chiles
    1 can (14 oz) stewed or diced tomatoes (undrained)
    sour cream, reduced fat


Preheat oven to 350. Coat an 11 x 7 inch baking dish with cooking spray.

Put beans, reserved bean liquid, 1/2 cup of the green onions, chili powder, garlic, and cumin in a medium bowl. Mash with a potato masher to make a chunky puree.

Cut corn tortillas in halves. Layer bottom of baking dish with 6 halves (curved side pointed into middle of dish). Spread 1/2 the bean mixture on the tortillas. Top with 6 more half tortillas. Spoon corn and liquid evenly over the top. Sprinkle with half the cheese and all the chiles. Top with final 6 half tortillas and rest of the bean mixture. Spoon tomatoes and liquid over the beans. Sprinkle with remaining cheese. Cover tightly with foil. Bake 45 minutes, until cheese is melted and bubbly. To serve, top with dollops of sour cream and sprinkle with remaining green onions.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HANNAPRAYER.

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