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Bean and Cheese Enchilada Casserole Recipe

Bean and Cheese Enchilada Casserole Recipe
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★★★★★

5 from 21 reviews

This Bean and Cheese Enchilada Casserole is a comforting, cheesy, and hearty Mexican-inspired dish perfect for a family meal or casual gathering. Layers of soft corn tortillas, creamy refried beans, rich enchilada sauce, and melted Monterey Jack cheese come together to create a flavorful casserole that can be customized with your favorite toppings like avocado, cilantro, and salsa.

Ingredients

Scale

Enchilada Sauce

  • 1 (15 oz) can enchilada sauce (red or green)

Cheese

  • 1 lb block Monterey Jack cheese, shredded (about 2 1/2 cups)

Beans

  • 2 cups refried beans (homemade or store-bought; thin with water if needed)

Tortillas

  • 7 corn tortillas, with 2 cut in half to fit the pan

Optional Toppings

  • Avocado
  • Cilantro
  • Tomato
  • Lettuce
  • Onion
  • Jalapenos
  • Salsa
  • Hot sauce

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the casserole. Choose a baking dish about 10.5 x 7.5 inches, or adjust quantities if using a different size.
  2. Layer enchilada sauce and tortillas: Spread about 1/2 cup of enchilada sauce evenly at the bottom of the baking dish. Arrange a single layer of corn tortillas over the sauce, cutting some in half if needed to fit snugly.
  3. Add beans and cheese layers: Spread an even layer of refried beans over the tortillas, then sprinkle a generous layer of shredded Monterey Jack cheese on top.
  4. Repeat layers: Add another 1/2 cup of enchilada sauce over the cheese, followed by another layer of tortillas, refried beans, cheese, tortillas, remaining enchilada sauce, and finish with the remaining shredded cheese on top.
  5. Bake covered: Cover the dish tightly with foil and bake in the preheated oven for about 20 minutes. This allows the ingredients to meld together and heat through.
  6. Bake uncovered: Remove the foil and continue baking for another 15 minutes or until the cheese is melted, bubbly, and lightly browned.
  7. Cool and serve: Let the casserole cool for a few minutes before slicing. Serve with tortilla chips and your choice of optional toppings such as avocado, cilantro, tomato, and salsa for added freshness and flavor. Enjoy your cozy meal!

Notes

  • If using canned refried beans, thin them with a little water to make spreading easier.
  • Monterey Jack cheese is recommended for its melting properties, but feel free to use cheddar, mozzarella, or a Mexican cheese blend.
  • You can substitute corn tortillas with flour tortillas if preferred.
  • Adjust the size of the baking dish or ingredient quantities if cooking for fewer or more servings.
  • Optional toppings add freshness and variety but can be omitted for a simpler dish.
  • Leftovers store well in the fridge for 3-4 days and can be reheated in the oven or microwave.

Nutrition

Keywords: bean and cheese casserole, enchilada casserole, vegetarian Mexican casserole, baked enchiladas, easy enchilada recipe

Find it online: https://cookwithruby.com/bean-and-cheese-enchilada-casserole-recipe/