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Easy Cheesy Enchilada Casserole

What you need

2 tablespoons chili powder
12 (6-inch diameter) corn tortillas
1/2 teaspoon kosher salt
1 cup finely chopped onion
1/2 teaspoon dried oregano
2 cups cooked pinto beans (may use one 15-ounce can, rinsed and drained)
2 cups (8 ounces) shredded Mexican blend cheese
3/4 cup black bean flour
1/4 teaspoon Tabasco sauce (or hot sauce)
1 cup (or one 8-ounce can) tomato sauce
3 1/2 cups low-sodium vegetable broth

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How to do it

1. Preheat the oven to 400 degrees F. Set aside a 913-inch (ungreased) baking dish.In a large saucepan, combine the vegetable broth, onion, tomato sauce, chili powder, oregano, and salt. Bring the mixture to a low simmer and cook, stirring occasionally, for 4 to 5 minutes.

2. Whisk in the black bean flour and cook, stirring constantly, for 1 minute.

3. Add the pinto beans and hot sauce, and cook another 1-2 minutes.

4. Remove from the heat.Ladle 1/4 of the sauce into the baking dish, evenly covering the bottom of the dish. Layer 3 tortillas and 1/2 cup of the cheese on top of the sauce. (I like to cut 2 of the tortillas in half, and 1 of them in sixths in order to create a layer that doesnt overlap.) Repeat the layering process three more timessauce, tortillas, and cheese. (Not ending with a sauce layer allows the top layer of tortillas to become crisp, which is my favorite part.)

5. Bake the enchiladas, uncovered, for approximately 20 minutes or until a little bubbly around the edges.

6. Remove from the oven.Sprinkle with any of the desired toppings and pass salsa and sour cream at the table, if desired. For leftover enchiladas, lightly cover with foil and reheat in a 350 degree F oven for 20 minutes or until hot throughout.

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Nutrition

Calories
319.9cal ( 15.99% of daily need)
Fat
12.01g ( 18.47% of daily need)
Saturated Fat
5.44g ( 34.02% of daily need)
Carbohydrates
38.72g ( 12.91% of daily need)
Sugar
4.8g ( 5.33% of daily need)
Cholesterol
26.93mg ( 8.98% of daily need)
Sodium
970.66mg ( 42.2% of daily need)
Protein
17.28g ( 34.56% of daily need)
Phosphorus
381.3mg ( 38.13% of daily need)
Fiber
8.86g ( 35.45% of daily need)
Manganese
0.67mg ( 33.26% of daily need)
Folate
123.42µg ( 30.86% of daily need)
Magnesium
111.81mg ( 27.95% of daily need)
Calcium
276.99mg ( 27.7% of daily need)
Copper
0.53mg ( 26.6% of daily need)
Vitamin A
1147.53IU ( 22.95% of daily need)
Potassium
718.46mg ( 20.53% of daily need)
Vitamin B2
0.31mg ( 18.18% of daily need)
Vitamin B6
0.35mg ( 17.3% of daily need)
Iron
2.96mg ( 16.43% of daily need)
Zinc
2.38mg ( 15.87% of daily need)
Selenium
10.64µg ( 15.21% of daily need)
Vitamin B1
0.21mg ( 13.9% of daily need)
Vitamin E
2.01mg ( 13.41% of daily need)
Vitamin K
13.39µg ( 12.75% of daily need)
Vitamin B3
1.77mg ( 8.83% of daily need)
Vitamin B12
0.35µg ( 5.81% of daily need)
Vitamin B5
0.51mg ( 5.08% of daily need)
Vitamin C
4.08mg ( 4.94% of daily need)

Breakdown

Proteins
20.81%
Fat
32.54%
Carbs
46.65%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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