Mexican Enchilada Bake

This hearty Mexican enchilada bake combines layers of seasoned pinto beans, fluffy rice, melted cheese, and corn tortillas, all topped with crunchy Fritos for the perfect comfort food experience. It's a crowd-pleasing casserole that delivers authentic Mexican flavors with minimal prep work.

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Course: Main Course

Cuisine: Mexican

Keyword: Enchiladas

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 485kcal

Equipment

Ingredients

1 1/2 cups brown rice cooked
1 1 1/4 ounce packet taco seasoning
2 15 1/2 ounce cans enchilada sauce
12 corn tortillas
2 15 1/2 ounce cans pinto beans
2 green onions chopped
2 cups cheddar cheese shredded
1 4 1/2 ounce can diced green chiles
2 cups Fritos corn chips

Instructions

Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking oil.
In a bowl, combine taco seasoning with pinto beans and mix well.
Spread a generous layer of enchilada sauce in the bottom of the prepared baking dish.
Layer 4 corn tortillas over the sauce.
Add the seasoned pinto beans, sprinkle with green onions, and top with 1/3 of the shredded cheese.
Add half of the diced green chiles and pour more enchilada sauce over the layer.
Place 4 more tortillas on top, add all the cooked rice, another 1/3 of the cheese, and remaining green chiles.
Pour more enchilada sauce over the rice layer.
Top with final 4 tortillas, remaining enchilada sauce, and rest of the cheese.
Cover with foil and bake for 30 minutes.
Remove foil, top entire casserole with Fritos corn chips, and bake uncovered for 15-30 minutes until bubbly and browned.

Notes

Cook rice ahead of time and let it cool completely before assembling to prevent soggy layers

Black beans can be substituted for pinto beans for variation

For a vegan version, use plant-based cheese and guarantee enchilada sauce contains no animal products

Casserole can be assembled up to 24 hours ahead and refrigerated before baking

Add 10-15 minutes to baking time if cooking from refrigerated state

Leftover casserole keeps for 3-4 days in refrigerator and reheats well in microwave

For extra heat, add jalapeños or use spicy enchilada sauce

Nutrition