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“This casserole is part enchilada, part burrito - and all delicious! My husband invented it one night when we couldn't decide which of the two to make for dinner.”
1hr 5mins
1 13x9 casserole

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Prepare Spanish Rice as directed, adding can of Ro-Tel before covering and simmering on low for 14-15 minutes.
  3. Finely dice onion, tomato and pepper, mix all three together in a bowl. Set aside.
  4. Shred, cut, (or hack) Velveeta into small 'meltable sized cubes'.
  5. In a 13x 9 pan, lay four flour tortillas along bottom, and slightly up sides. They should be overlapping.
  6. Layer in a can of refried beans over the tortillas. Stud the beans with Velveeta chunks.
  7. Cover with four more tortillas and cover with enchilada sauce (to taste).
  8. Layer in Spanish Rice over tortillas. Add half of the onion/tomato/pepper mix over the rice.
  9. Cover with 4 more tortillas. Pour Enchilada Sauce over tortillas.
  10. Layer remaining beans, onions mixture over tortillas. Dot with remaining Velveeta.
  11. Spread Shredded Cheddar over entire casserole.
  12. Cover in foil. Bake for 45 minutes, or hot and bubbly.
  13. **This recepie can easily be customized to your own preferences regarding layer order, ingredients etc -- you can't go wrong!**.

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