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Enchilada Casserole


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  • Crumbles
  • Taco seasoning
  • 2/3 cup water
  • 1 Tbsp vege oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 1 15 oz can of black beans, rinsed and drained
  • 1 10 oz can enchilada sauce
  • 4 oz chopped green chiles
  • 1/2 cup sour cream
  • 8 (8 in) flour tortillas
  • 1 cup shred ched
  • 3 oz goat chz
  • 1 cup salsa
  • 3 sliced green onions



Step 1

Heat oven to 400. In a skillet, combine crumbles, seasoning and water. Cook 3 mins, stirring. In another skillet, heat oil and add onions garlic-cook 3-4 mins. Add beans, enchilada sauce and chiles, bring to a boil. Remove from heat, stir in sour.
Spoon taco meat down center of each tortilla. Roll and place seam down in 8x12 baking dish. Spoon bean mixture over tortillas. Sprinkle with chzs. Bake 8-12 mins until chz is melted and heat thru. Spoon salsa down center and sprinkle with green onions.


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