A favorite Mexican snack becomes a clever main course in this easy layered version with beans, mild chiles, and extra cheese.
can (4.5 oz) Old El Paso™ chopped green chiles
can (15 oz) Progresso™ black beans, drained, rinsed
cup chopped green onions
medium plum (Roma) tomato, chopped
can (10 oz) Old El Paso™ green chile enchilada sauce
cups shredded pepper Jack cheese (6 oz)
cup chopped fresh cilantro
cups shredded Cheddar cheese (4 oz)
Old El Paso™ flour tortillas (8 inch)
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.
Instead of green enchilada sauce, try red. Or, try using salsa verde.
Make this casserole up to 8 hours ahead of time. Cover and refrigerate until it's time to bake.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.