Enchiladas Casserole


6pcs (270 gm) - Cornitos Tortilla Wrap
1 - Chopped Small Onion
2 - Minced Garlic Cloves
330 gm - Cornitos Salsa
3pkt - Refried Beans
220 ml - Tomato Sauce
15 gm - Oregano
100 gm - Butter
Salt and pepper as per taste
8 Oz - Shredded Cheddar Cheese
2 - Sliced Green Onion



  • Preheat the oven to 350F
  • Spray a large non-stick skillet with cooking spray and heat oven medium-high heat. Add onion and garlic
  • Add oregano, refried beans, salsa and tomato sauce to the mixture in the skillet, and mix until combined. Cook, stirring every 10 seconds, for 5 minutes. Add salt and pepper to taste if needed
  • Spray a non-stick 9x13 baking dish with cooking spray (or grease with butter).
  • Layer half of corn, tortilla pieces on the bottom of the baking dish
  • Sprinkle the layer with half of the shredded cheese
  • Layer the remaining tortilla pieces on top of the cheese, followed by a layer of Cornitos Salsa (Mild), remaining shredded cheese
  • Put the enchilada casserole in the oven and bake for 30 minutes
  • Remove the enchilada casserole from the oven and sprinkle with green onions

Serving: 6

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