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Cheese and Bean Enchilada Casserole

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“This evolved from the 'zaar recipe Cheese And Bean Enchiladas 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.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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