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Formulaic Enchilada Casserole

Posted by Jeanne on October 6, 2009

You know I have to include casseroles…  I’m in the Midwest.

This makes an enormous amout of food – enough to feed 8 to 10 adults, easily.


See?  It also isn’t really a recipe – definitely more of a formula.

Approx. 3 cups enchilada sauce (make your own, buy it, whatever floats your boat)

1 lb dry beans, cooked (or 2 cans of beans, drained and rinsed well)

2 to 3 cups cooked rice

1 lb cooked meat of your choice, or roasted veggies (I’ve made these with chicken, steak, roasted carrots and cauliflower, roasted broccoli and bell peppers…)



Tortillas (I have found about 10 to 12 “fajita size” tortillas are needed – use fewer if you have larger tortillas, more if you have smaller.)

A very large rectangular casserole dish (we use 11×17)

Put 1/3 of the enchilada sauce in the bottom of your dish.

Mix together beans, rice, meat and/or veg, and salsa.  Wrap inside the tortillas and lay in the dish, seam side down.  Keep going until the dish is full.

Cover with the remaining 2/3 of the sauce.  Top with cheese.

Bake, uncovered, at 350F for about 30 minutes.


In this batch, I used black beans, brown rice, chopped up steak, and homemade enchilada sauce.  Also whole wheat tortillas.  We usually freeze half of it to have on another night.


One Response to “Formulaic Enchilada Casserole”

  1. peg neumann said

    Or hot dish and bars as they call it in the North lands!

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