Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces refried beans; ¼ cup sliced scallion; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon minced garlic; 6 corn tortillas; 15 ounces corn; 14 ounces green chilies; 15 ounces tomatoes; 1 -2 cup cheddar cheese

Servings: persons

15 ounces refried beans
¼ cup sliced scallion
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon minced garlic
6 corn tortillas
15 ounces corn
14 ounces green chilies
15 ounces tomatoes
1 -2 cup cheddar cheese

1
Line a baking dish with 4 tortilla halves.
2
Mix the beans with scallions, chili powder, cumin, and minced garlic.
3
Place half the bean mixture on top of the tortilla halves.
4
Top with 4 more tortilla halves.
5
Spoon corn over top.
6
Sprinkle half the cheese and all the green chilies on top.
7
Top with the remaining tortilla halves, then bean mixture.
8
Top with canned tomatoes and the rest of the cheese.
9
Bake 40 minutes at 350.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 ounces refried beans, ¼ cup sliced scallion, 1 tablespoon chili powder, 1 teaspoon cumin, and more.

Yes, Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole

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