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    You are in: Home / Recipes / Enchilada Casserole Recipe
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    Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    AmyZoe's Note:

    This was another favorite growing up, and I think my Mom might have invented it. She used to cook it in the microwave, but I prefer to bake it in the oven. There's no meat in it, but it's filling and great when you want something quick and easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line a baking dish with 4 tortilla halves.
    2. 2
      Mix the beans with scallions, chili powder, cumin, and minced garlic.
    3. 3
      Place half the bean mixture on top of the tortilla halves.
    4. 4
      Top with 4 more tortilla halves.
    5. 5
      Spoon corn over top.
    6. 6
      Sprinkle half the cheese and all the green chilies on top.
    7. 7
      Top with the remaining tortilla halves, then bean mixture.
    8. 8
      Top with canned tomatoes and the rest of the cheese.
    9. 9
      Bake 40 minutes at 350.

    Ratings & Reviews:

    • on December 17, 2010

      45

      This was very good and easy. My boyfriend loved it. The pan needs to be sprayed with pam before the tortillas are put in though. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Enchilada Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.1
     
    Calories from Fat 83
    26%
    Total Fat 9.3 g
    14%
    Saturated Fat 4.6 g
    23%
    Cholesterol 25.4 mg
    8%
    Sodium 373.9 mg
    15%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 9.6 g
    38%
    Sugars 8.2 g
    32%
    Protein 14.5 g
    29%

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