Enchilada Casserole

45 min · Serves 8

Based on a recipe from Eating Smart, Being Active Colorado State University, via USDA MyPlate Kitchen

What goes in

• 3½ cupsgreen enchilada sauce
• 1 canpinto beans, low-sodium
• 3 cupsbrown rice, cooked
• 1 cancorn, low-sodium
• 12corn tortillas
• 10 ozMonterey Jack cheese, reduced-fat

How to cook it

1. Heat your oven to 350 °F.
2. Drain and rinse the canned beans and corn.
3. Combine the enchilada sauce, beans, cooked rice, and corn in a large mixing bowl.
4. Spread half of this mixture into the bottom of a 9x13 inch baking dish.
5. Arrange the corn tortillas in an even layer over the rice mixture.
6. Top the tortillas with the remaining rice mixture.
7. Sprinkle the cheese over the top and cover the dish with aluminum foil.
8. Bake for 15 to 20 minutes.
9. Take off the foil and continue baking for another 10 minutes until the cheese is melted and the sauce is bubbling.

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