Cheese And Bean Enchilada Casserole Recipes

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CHEESY ENCHILADA RICE AND BEAN CASSEROLE



Cheesy Enchilada Rice and Bean Casserole image

This Cheesy Enchilada Rice and Beans Casserole recipe is delicious and easy to make! It makes a perfect weeknight meatless dinner!! Only 6 ingredients.

Provided by Oriana Romero

Categories     Main Course

Time 40m

Number Of Ingredients 7

1 cup red enchilada sauce
1 cup canned black beans, (drained)
2 cups white rice, (cooked)
1 cup cheddar cheese, (grated)
1 cup Monterey Jack cheese with jalapenos, (grated)
3/4 cup whole kernel corn, (drained)
Cilantro for garnish ((optional))

Steps:

  • Preheat the oven to 350° F.
  • Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well. Place the mixture in an 8x8 casserole. Sprinkle with the rest of the cheese and corn.
  • Bake for 30-35 minutes or until the cheese is melted and bubbling.

Nutrition Facts : Calories 427 kcal, Carbohydrate 60 g, Protein 16 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 708 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

REFRIED BEAN AND CHEESE ENCHILADAS



Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 6

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
  • Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
  • Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

BEAN ENCHILADA CASSEROLE



Bean Enchilada Casserole image

All the flavors of enchiladas without the work of rolling them up

Provided by ReadySetEat

Categories     Main Dish

Time 45m

Yield 8

Number Of Ingredients 8

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) red enchilada sauce
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
12 soft corn tortillas (6 inch)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
  • Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
  • Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
  • Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Nutrition Facts : @id https, Calories 325 calories

CHEESE AND BEAN ENCHILADA CASSEROLE



Cheese and Bean Enchilada Casserole image

This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.

Provided by ranch-girl

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin)
1/4 cup flour
1 (6 ounce) can tomato paste
2 1/2 cups water
2 garlic cloves (minced or pressed)
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder)
1 (30 ounce) can black beans (or pinto)
1 (16 ounce) carton low fat cottage cheese
6 -8 ounces monterey jack cheese, shredded
1 dozen corn tortilla
1/2 cup sliced black olives
light sour cream

Steps:

  • Combine the flour and oil in 2 quart saucepan and stir til smooth.
  • Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
  • Add garlic, onion, salt, oregano, and red chile to the sauce.
  • Bring to a boil over medium heat, stirring frequently.
  • While sauce is heating, grate the cheese and drain the can of beans.
  • When sauce has boiled and thickened a bit, remove from heat.
  • Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
  • Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
  • Spread beans in an even layer on top of the tortilla layer.
  • Spread cottage cheese on top of bean layer.
  • Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
  • Spread 1/2 of the remaining sauce over this.
  • Put a second layer of 6 tortillas on top.
  • Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
  • Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
  • Serve with sour cream if desired.

BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE



Beans & Barley Restaurant's Three-Cheese Enchilada Casserole image

Make and share this Beans & Barley Restaurant's Three-Cheese Enchilada Casserole recipe from Food.com.

Provided by LondonKarma

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

1 cup finely diced onion (about 1 small onion)
3 minced garlic cloves
2 tablespoons canola oil
1 (28 ounce) can crushed tomatoes
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 pinch black pepper
8 -10 corn tortillas or 8 -10 flour tortillas
2 diced fresh tomatoes, plus
1/4 cup finely diced seeded tomatoes (divided)
1 bunch sliced green onion
1/2 cup sliced black olives
6 ounces grated cheddar cheese
6 ounces grated queso blanco
6 ounces grated mozzarella cheese
1 large avocado (firm yet pliable to the touch)
2 teaspoons lime juice
1 teaspoon minced seeded jalapeno
1 pinch minced garlic
1/4 teaspoon salt
1 pinch black pepper
1 -2 tablespoon coarsely chopped fresh cilantro (I omit this ingredient)
sour cream (to garnish)

Steps:

  • Directions for Enchilada Sauce:.
  • Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
  • Directions for Enchiladas:.
  • Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
  • Add about half of tortillas, overlapping slightly to completely cover pan.
  • Combine cheeses in medium bowl.
  • Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
  • Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
  • Top with remaining tortillas and remaining sauce.
  • Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
  • Immediately add remaining cheese and vegetables.
  • Bake uncovered another 10 - 15 minutes.
  • Meanwhile, make guacamole.
  • Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
  • Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.

Nutrition Facts : Calories 340.3, Fat 21.7, SaturatedFat 8.5, Cholesterol 39.1, Sodium 788, Carbohydrate 26.1, Fiber 6.5, Sugar 6.6, Protein 13.8

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")



Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the drained beans and chicken broth in a large bowl.
  • In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
  • Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
  • To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

BLACK BEAN AND CHEESE ENCHILADAS



Black Bean and Cheese Enchiladas image

These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
  • Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g

CHEESE ENCHILADA CASSEROLE



Cheese Enchilada Casserole image

Make this Mexican standby suit your tastes: Use our cheese enchiladas as a base, then select a sauce and your choice of toppings for a fast dinner with fresh flavor every time.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 20m

Number Of Ingredients 7

1 1/2 cups of one of the following enchilada sauces:
Tomato-Jalapeno Enchilada Sauce
Tomatillo Enchilada Sauce
Chile-Raisin Enchilada Sauce
8 corn tortillas
2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

Steps:

  • Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Nutrition Facts : Calories 324 g, Fat 19 g, Fiber 3 g, Protein 17 g

CHEESY BEEF ENCHILADA CASSEROLE RECIPE



Cheesy Beef Enchilada Casserole Recipe image

Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.

Provided by Elyse Ellis

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 pound lean ground beef
1 large onion (diced)
2 1/2 cups salsa
1 can black beans, drained and rinsed ((15 ounce can))
1/4 cup Italian dressing
2 Tablespoons taco seasoning ((or 1 taco seasoning packet))
1/4 teaspoon ground cumin
6 8-inch flour tortillas ((corn tortillas will work as well))
1 can corn, drained ((15 ounce can))
1/2 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 tomato (diced)
1/4 cup fresh cilantro, minced

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
  • Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
  • Continue the next layer with remaining meat mixture and the rest of the cheese on top.
  • Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
  • Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving

INSTANT POT THREE BEAN ENCHILADA CASSEROLE



Instant Pot Three Bean Enchilada Casserole image

Yield 6

Number Of Ingredients 16

1 Tablespoon olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
1 yellow onion (diced)
2 cups green enchilada sauce
1 Tablespoon taco seasoning
1/4 cup rice
½ cup water
1 medium zucchini (chopped)
1 (15 ounce) can black beans (drained and rinsed)
1 (15 ounce) can white beans (drained and rinsed)
1 (15 ounce) can pinto beans (drained and rinsed)
1 (15 ounce) can corn
¼ cup cilantro
2 corn tortillas (cut into strips)
1 cup Colby Jack cheese

Steps:

  • Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
  • Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
  • or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
  • Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
  • Serve with all your favorite enchilada toppings as desired. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1044 kcal, Fat 59 g, SaturatedFat 26 g, Cholesterol 100 mg, Sodium 4246 mg, Carbohydrate 87 g, Sugar 21 g, Protein 35 mg

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From confessionsofanover-workedmom.com


BLACK BEAN AND BEEF ENCHILADA CASSEROLE - JULIA'S ALBUM
2015-02-28 Spread ⅓ of the meat-bean mixture over the corn tortillas: 3. Top with ⅓ of sour cream, dropping it in small dollops all over: 4. Then carefully spread the sour cream over the meat-bean mixture: 5. Top the sour cream with ⅓ of enchilada sauce: Repeat these layers 2 more times (3 total layers) NOTE: For the final layer, reverse the order ...
From juliasalbum.com


CHEESY BLACK BEAN ENCHILADA CASSEROLE RECIPE
Directions. Preheat oven to 350℉ (180℃). Coat a 9 by 13-inch casserole dish with cooking spray and set aside. Mix together onion, pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring constantly for 3 to 5 minutes.
From recipeland.com


VEGAN ENCHILADA CASSEROLE | KATHY'S VEGAN KITCHEN
2022-05-25 Preheat the oven to 350 degrees. Cover the casserole with a top or aluminum foil and cook for 40 minutes. Remove the cover or casserole top and cook for 10 more minutes, uncovered. Remove from the oven and cover again, allowing the casserole to …
From kathysvegankitchen.com


BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
2019-05-01 Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine. Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer ⅓ of the tortillas over the sauce.
From spendwithpennies.com


EASY BEEF AND BEAN ENCHILADAS - DELICIOUSLY SEASONED
2021-06-27 Instructions. Preheat oven to 375° and spray a 13×9 casserole dish with cooking spray. In a large skillet, brown ground beef and add seasonings. Drain grease and return to pan. Add refried beans and stir until meat and beans are combined. Pour ¼ cup of enchilada sauce on the bottom of the prepared baking dish.
From deliciouslyseasoned.com


TWO-BEAN ENCHILADA CASSEROLE RECIPE | EATINGWELL
Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
From eatingwell.com


WHITE CHEESE ENCHILADA SAUCE RECIPE - RECIPESCHOICE
Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish.
From recipeschoice.com


30-MINUTE CHEESY BEEF AND BEAN ENCHILADAS
2012-11-19 Directions. Preheat oven to 300°F. In a medium sauce pan over medium heat melt butter. Add flour and whisk for 2 minutes, to cook out the ‘floury’ taste. Meanwhile, in …
From parade.com


BEAN AND CHEESE ENCHILADA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


VEGETARIAN ENCHILADA CASSEROLE - ALL THE HEALTHY THINGS
2022-06-17 How to Make This Vegetarian Enchilada Casserole Recipe. Step One: Preheat oven to 400 degrees and grease a 9×13 baking dish with oil. Step Two: Heat a large skillet over medium high heat. Once hot, add the avocado oil and mushrooms. Sauté for 4-6 minutes until the mushrooms are golden brown and crispy.
From allthehealthythings.com


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