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Enchilada Casserole is for Dinner.

Enchilada Casserole takes 30 minutes to prepare.

Enchilada Casserole takes 50 minutes to cook.

Enchilada Casserole makes 8 servings.

The ingredients for Enchilada Casserole are:

Salsa, 16-ounce jar
Crushed Tomatoes, 14.5 ounce can
Corn Tortillas, 12 tortilla, medium (approx 6" dia)
Beans, pinto, 15.5 ounce can
*Refried Beans, 16-ounce can
Onions, raw, 1 large
Zucchini, baby, 2 medium
*Peppers, sweet, red, fresh, 1 large
Sweet Corn, Fresh, 1 cup
Sargento 4 Cheese Mexican Blend, 1 cup
Sour Cream, 1/4-1/2 cup

Here is how you make Enchilada Casserole:

Preheat oven to 400 degrees. Spray 9x13 pan with cooking spray. Mix salsa, tomatoes, and 3/4 cup of water in medium bowl. Layer bottom of pan with 8 tortilla halves. Top the tortillas with refried beans, onions, and 1.5 cups of the salsa mixture. Layer another 8 tortilla halves. Top with zucchini, red pepper, corn, pinto beans, and 1 cup of salsa mixture. Cover with foil and bake for 45 minutes. Uncover and top with cheese. Bake until cheese melts (about 3-5 minutes). Cut into servings. Add sour cream to the side. Serving Size: Makes 8 servings (3x4 inch squares)Number of Servings: 8Recipe submitted by SparkPeople user LILTIGER125.

The nutritional information for Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 356.4

• Total Fat: 8.7 g
• Cholesterol: 8.2 mg
• Sodium: 913.0 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 14.8 g
• Protein: 15.4 g

Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Enchilada Casserole is Vegetarian