Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Here's a pantry casserole that fills the bill on a Sunday night--a little festive, a lot easy, a family favorite.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
40 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 2-quart rectangular baking dish; set aside. Stack tortillas and wrap tightly in foil. Bake tortillas about 10 minutes or until warm.

  • Meanwhile, for filling, in a medium bowl combine beans, 1/2 cup of the enchilada sauce, 1 cup of the cheese, and the chile pepper. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up each tortilla.

  • Arrange tortillas, seam sides down, in the prepared baking dish. Spoon the remaining enchilada sauce over the tortillas.

  • Bake, covered, about 25 minutes or until heated through. Uncover; sprinkle with the remaining 1 cup cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Sprinkle with sliced green onion.

Nutrition Facts

487 calories; fat 19g; cholesterol 40mg; saturated fat 8g; carbohydrates 63g; mono fat 1g; poly fat 2g; insoluble fiber 14g; protein 23g.