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Bean and Cheese Enchilada Casserole Recipe

Bean and Cheese Enchilada Casserole Recipe
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★★★★★

5.3 from 23 reviews

This Bean and Cheese Enchilada Casserole is a comforting and flavorful baked dish featuring layers of soft corn tortillas, creamy refried beans, melty Monterey Jack cheese, and zesty enchilada sauce. Finished with your favorite toppings like avocado, cilantro, and salsa, this casserole is perfect for a family dinner or a satisfying vegetarian meal.

Ingredients

Scale

Enchilada Base

  • 1 (15 oz) can enchilada sauce (red or green)
  • 7 corn tortillas (with 2 cut in half to fit)
  • 2 cups refried beans (homemade or store-bought, thinned if necessary)
  • 1 lb block cheese, shredded (about 2 1/2 cups; Monterey Jack recommended)

Optional Toppings

  • Avocado, sliced
  • Cilantro, chopped
  • Tomato, diced
  • Lettuce, shredded
  • Onion, finely chopped
  • Jalapenos, sliced
  • Salsa
  • Hot sauce

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Choose a baking dish size suitable for your servings; a 10.5 x 7.5 inch rectangular dish works well. Adjust ingredients if using a different size.
  2. Layer Base: Spread about 1/2 cup of enchilada sauce evenly on the bottom of the baking dish. Arrange a single layer of corn tortillas over the sauce, trimming or halving tortillas to fit as needed. Spread refried beans evenly over the tortillas, then sprinkle with shredded cheese.
  3. Repeat Layers: Add 1/2 cup more enchilada sauce on top of the cheese, then place another layer of tortillas, followed by refried beans and cheese. Repeat one last time by layering tortillas, sauce, and finishing with cheese on top.
  4. Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for about 20 minutes, allowing the ingredients to meld and warm through.
  5. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes, or until the cheese is melted, golden, and the casserole is bubbly around the edges.
  6. Cool and Serve: Let the casserole cool for a few minutes before slicing. Serve warm with tortilla chips and your choice of optional toppings such as avocado, cilantro, salsa, and jalapenos for added flavor and texture.

Notes

  • For creamier beans, thin canned refried beans with a tablespoon or two of water before layering.
  • Monterey Jack cheese melts smoothly, but you can substitute with cheddar, mozzarella, or a Mexican cheese blend based on your preference.
  • Adjust the spice level by choosing milk or hot enchilada sauce, and customize toppings accordingly.
  • If using flour tortillas instead of corn, the texture will slightly differ but the recipe still works well.
  • Leftovers keep well in the fridge for 2–3 days and can be reheated in the oven or microwave.

Nutrition

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

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