Enchilada Casserole

3 1/2 cups green enchilada sauce (28 oz can)
1 can pinto beans
low-sodium (15.5 ounce
drained and rinsed)
3 cups brown rice
cooked
1 can corn
low-sodium (drained
15.2 ounce or 1 1/2 cups frozen corn)
12 corn tortillas
6" across
10 ounces Monterey Jack cheese
reduced-fat (2 1/2 cups shredded)

Wash hands with soap and water.
Preheat oven to 350 °F.
Drain and rinse the beans and corn (if using canned corn).
Collect and measure all ingredients before starting to prepare the recipe.
In a large bowl, mix enchilada sauce, beans, cooked rice, and corn.
Place half of mixture on the bottom of a 9x13 inch pan or split it between two 9 inch square or round pans.
Spread the corn tortillas evenly over the mixture. Place remaining mixture on top of tortillas.
Top mixture with cheese, and cover with foil. Bake for 15 to 20 minutes.
Remove foil, and bake for 10 more minutes or until cheese is melted and sauce is bubbly.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Eating Smart, Being Active
Colorado State University