Enchilada Casserole

Oxmoor House
8 servings


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Cooking spray
1 (10-ounce) package frozen southwestern style corn and roasted red peppers, thawed (such as Green Giant)
1 (19-ounce) can black beans, rinsed and drained
1 teaspoon salt
1 (15-ounce) can red enchilada sauce, divided
13 corn tortillas, cut in half
1 1/2 cups (6 ounces) reduced-fat sharp Cheddar cheese
1/2 cup chopped fresh cilantro
1/2 cup fat-free sour cream


Prep: 15 Minutes
Cook: 25 Minutes
Stand: 10 Minutes

Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add corn mixture, and cook, stirring constantly, 3 minutes. Add black beans and salt; cook, stirring constantly, 2 minutes. Remove from heat; set aside.

Spoon 1/3 cup enchilada sauce over bottom of a 13- x 9-inch baking dish; spread evenly. Arrange 8 tortilla halves over sauce. Spoon half of corn mixture over tortillas; sprinkle with 1/3 cup cheese. Repeat layer with 8 tortilla halves, remaining corn mixture, and 1/3 cup cheese. Top with remaining 10 tortilla halves. Cover with remaining enchilada sauce and remaining cheese.

Cover and bake at 400° for 20 minutes. Uncover and bake 5 minutes or until bubbly. Let stand 10 minutes. Sprinkle with cilantro and serve with sour cream.

Created date

January 2010

Nutritional Information

Calories 303
Fat 12.1 g
Satfat 6.1 g
Protein 13.4 g
Carbohydrate 37.8 g
Fiber 5.5 g
Cholesterol 32 mg
Iron 1.7 mg
Sodium 700 mg
Calcium 276 mg