Enchilada Casserole With Rice And Beans

Ingredients

• 3 1/2 cups green enchilada sauce (28 oz can)
• 1 can low-sodium pinto beans (15.5 ounce, drained and rinsed)
• 3 cups cooked brown rice
• 1 can low-sodium corn (15.2 ounce, drained) or 1 1/2 cups frozen corn
• 12 6-inch corn tortillas
• 10 ounces reduced-fat Monterey Jack cheese (2 1/2 cups shredded)

Method

1. 1 Preheat oven to 350°F. Drain and rinse beans and corn if using canned.
2. 2 In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.
3. 3 Place half the mixture in a 9x13 inch pan. Spread tortillas evenly over the mixture.
4. 4 Top with remaining mixture, then sprinkle with shredded cheese.
5. 5 Cover with foil and bake for 15-20 minutes. Remove foil and bake 10 more minutes until cheese melts and sauce is bubbly.