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
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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; 19 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 40 mg cholesterol; 63 g carbohydrates; 14 g fiber; 0 g sugar; 23 g protein;

Reviews (2)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/27/2015
3 stars, we'll make it again---tasty & easy! Add a little salt, 1/4-1/2 teaspoon, to mixture. I started w/ 3/4 cup of dry beans & ended up with 14 enchiladas.
Rating: Unrated
09/16/2013
This is a "recipe?"