Refried Bean and Cheese Enchilada Casserole
Refried Bean and Cheese Enchilada Casserole
Ingredients
- 1 (10oz) can red or green enchilada sauce, divided
- 12 (6-inch) corn tortillas
- 1 (16oz) SunVista® Spicy Refried Beans
- 1 (4oz) can diced green chiles
- 2 cups shredded Cheddar or Mexican cheese blend
- 1/4 cup sliced green onions
Refried Bean and Cheese Enchilada Casserole
55 min
Total Time
10 min
Prep Time
6
Servings
Ingredients
- 1 (10oz) can red or green enchilada sauce, divided
- 12 (6-inch) corn tortillas
- 1 (16oz) SunVista® Spicy Refried Beans
- 1 (4oz) can diced green chiles
- 2 cups shredded Cheddar or Mexican cheese blend
- 1/4 cup sliced green onions
Directions
Heat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Spoon 1/4 cup of the enchilada sauce in bottom of dish. Spread 4 of the tortillas with half of the refried beans. Cut each in half and arrange 6 halves with flat edges along long edges of dish, overlapping. Arrange remaining 2 halves over the middle. Top with half of the green chilies and 3/4 cup of the cheese. Repeat layers using 4 more tortillas and remaining refried beans, green chilies and 3/4 cup cheese. Top with remaining 4 tortillas, halved and spread remaining enchilada sauce over the top. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated and edges are bubbly. Uncover; top with remaining 1/2 cup cheese and onions. Bake uncovered 5 minutes or until cheese is melted. Cut in squares to serve.
Tip: Top with your favorite enchilada toppings – sour cream, tomato, lettuce or black olives.
Serving Size: about 7oz each
Nutritional Information Per Serving:
Calories 240, Total Fat 15g (Saturated Fat 7g, Trans Fat 0g), Sodium 860mg, Carb 16g, Fiber 4g, Total Sugar 2g, Added Sugar 1g, Protein 13g, Vitamin D 0%, Calcium 20%, Iron 8%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.