BEAN ENCHILADA CASSEROLE

BEAN ENCHILADA CASSEROLE
BEAN ENCHILADA CASSEROLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BEAN ENCHILADA CASSEROLE

  • Preparation Time: 40 minutes

  • Cooking Time: 45 minutes

  • Servings: 8-10

  • Sauce:

  • 3- 8

    ounce cans 3- 8 ounce cans tomato sauce

  • 4 4½

    cups water

  • 6 tablespoons 6

    tablespoons cornstarch

  • 3 3

    ½ to 4 ½ tablespoons chili powder

  • 1 1

    ½ teaspoons onion powder

  • ¾ teaspoon garlic powder

  • 12-14 12-14

    flour tortillas

  • 4-5 cups 4-5

    cups mashed pinto beans

  • ½- 1 cup chopped green onions

  • ½-1 cup frozen corn kernels, thawed

  • 1-2 tablespoons 1-2

    tablespoons chopped ripe olives

  • 1-2 tablespoons 1-2

    tablespoons chopped green chilies (optional)

Directions

Preheat oven to 350 degrees. To assemble casserole: Place 1-2 cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1 tortilla at a time and spread some beans down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Reserve about 1½ cups of the remaining sauce, then pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Sprinkle the green onions, corn kernels, olives and chilies over the sauce. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with the extra sauce or salsa, if desired.

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