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Layered Cheesy Enchilada Bake

This layered enchilada bake is a comforting, crowd-pleasing casserole that brings together zesty taco-seasoned beans, gooey cheddar (or soy-based) cheese, and a crunchy Fritos topping. With its easy, no-rolling layers and adaptable ingredients, it’s perfect for weeknight dinners and meal prep. Enjoy creating a dish that looks as impressive as it tastes!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for Layered Cheesy Enchilada Bake
  • 1 1/2 cups cooked brown rice
  • 1 packet (1 1/4 oz) taco seasoning
  • 2 cans (15 1/2 oz each) enchilada sauce
  • 12 corn tortillas
  • 2 cans (15 1/2 oz each) pinto beans
  • 2 green onions chopped
  • 2 cups cheddar cheese or substitute with soy-based cheese
  • 1 can (4 1/2 oz) diced green chiles
  • 2 cups Fritos corn chips
  • Cooking oil spray for the pan

Equipment

  • 9x13-inch baking dish
  • Oven
  • Mixing bowl
  • Cooking oil spray

Method
 

  1. Preheat your oven to 375°F. If not already done, cook 1 1/2 cups of brown rice according to the package instructions.
  2. In a bowl, combine the two cans of pinto beans with 1 packet of taco seasoning until evenly coated.
  3. Lightly spray a 9x13 inch baking dish with cooking oil. Start by spreading a generous layer of enchilada sauce on the bottom.
  4. Place 4 corn tortillas over the sauce. Then spread the seasoned pinto beans over the tortillas, sprinkle chopped green onions, add about one-third of the cheddar cheese, and mix in half of the diced green chiles.
  5. Pour another layer of enchilada sauce over the beans and topping, then add another layer of 4 corn tortillas.
  6. On this middle layer, spread all of the cooked brown rice, sprinkle another one-third of the cheese, and top with the remaining green chiles. Drizzle more enchilada sauce over this layer.
  7. For the final layer, add the last 4 corn tortillas, cover with the remaining enchilada sauce, and finish by sprinkling the rest of the cheddar cheese on top.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil, evenly sprinkle 2 cups of Fritos corn chips over the casserole, and return to the oven. Bake for an additional 15-30 minutes until hot, bubbly, and the topping is slightly crisp.

Notes

This layered enchilada bake is highly versatile – feel free to swap out ingredients based on your pantry or dietary needs. For extra protein, add shredded chicken, ground beef, or chorizo between layers. You can also experiment with different bean varieties or incorporate extra vegetables like zucchini or bell peppers. Leftovers store well, making it a great option for meal prep, and it pairs perfectly with a light green salad or Mexican street corn.