Healthy, budget friendly family meal that will keep you full and cozy!
Ingredients
- 28 oz canned green enchilada sauce
- 2 cups cooked or canned beans, drained (pinto,black,kidney)
- 3 cups cooked brown rice
- 15 oz drained canned corn or 1 1/2 cups of frozen corn
- 12 corn tortillas
- 3 cups shredded cheese
Instructions
- Preheat oven to 350 degrees
- In a large bowl, mix the sauce, beans, rice, and corn until combined.
- Place half the mixture in the bottom of a 9×13 baking dish, or divide half the mixture between two 9-inch square or round pans. (Option: cover with foil and freeze up to a month for a quick meal later).
- Lay the corn tortillas evenely over the top and cover with remining mixture. Top with cheese.
- Cover with foil and bake for 10 minutes. Remove foil and bake 15-20 more minutes until cheese is bubbly.
- Cut large pan into 8 servings or smaller pans into 4 servings each. Enjoy hot!
- Healthy Tip: Add some variety by adding leftover cooked meat and/or veggies.
Video
Notes
Serve with sour cream, tomatoes, onions, or avocado!
Nutrition Facts
Enchilada Casserole
Serving Size
1 cup
Amount per 1 Serving
Calories
440
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Cholesterol
33
mg
11
%
Sodium
1143
mg
50
%
Carbohydrates
65
g
22
%
Fiber
10
g
42
%
Sugar
10
g
11
%
Protein
21
g
42
%
Vitamin D
1
µg
7
%
Calcium
264
mg
26
%
Iron
3
mg
17
%
Potassium
431
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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