Looking for a hearty casserole dinner? Enjoy this baked enchilada that’s ready in 30 minutes – perfect if you love Mexican cuisine.
corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
cans (15 to 16 ounces each) chili beans in sauce, undrained
can (10 ounces) enchilada sauce
cups shredded Monterey Jack cheese (6 ounces)
medium green onions, sliced (3 tablespoons)
Heat oven to 400°. Spray 2-quart casserole with cooking spray.
Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
Bake uncovered about 20 minutes or until bubbly around edge.
Use kitchen scissors to snip the tortillas into bite-size pieces---it's even quicker than cutting them with a knife.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.