{"id":1118,"date":"2022-06-16T11:21:17","date_gmt":"2022-06-16T18:21:17","guid":{"rendered":"https:\/\/extension.wsu.edu\/efnep\/?p=1118"},"modified":"2022-06-16T11:21:17","modified_gmt":"2022-06-16T18:21:17","slug":"enchilada-casserole-2","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/efnep\/2022\/06\/16\/enchilada-casserole-2\/","title":{"rendered":"Enchilada Casserole"},"content":{"rendered":"\n

Enchilada Casserole (pdf)<\/a><\/p>\n\n\n\n

Makes: 8 servings (1 \u00bd cups per serving)
Preparation Time: 8 to 10 minutes
Cooking Time: 25 to 30 minutes<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n
  •  <\/span>1 (28 ounce) can green enchilada sauce<\/li>
  • 1 (15 ounce) can pinto or black beans, drained and rinsed<\/li>
  • 3 cups cooked brown rice* or 1 cup instant brown rice (for skillet)<\/li>
  • 1 (15 ounce) can whole kernel corn, drained or 1\u00bd cups frozen corn<\/li>
  • 12 (6 inch) corn tortillas<\/li>
  • 10 ounces Monterey Jack or cheddar cheese, shredded (2\u00bd cups shredded cheese)<\/li><\/ul>\n\n\n
    \r\n \n
    \r\n\t\n\n

    Directions for Electric Skillet<\/strong><\/h2>\n\n\n\n
    1. Wash hands with soap and water.<\/li>
    2. Plug in the electric skillet and set heat to medium (approximately 250-260 degrees).<\/li>
    3. Collect and measure all ingredients before starting to prepare the recipe.<\/li>
    4. Drain and rinse the beans and corn (if using canned corn).<\/li>
    5. Pour green enchilada sauce plus 1\/4 cup water into the skillet.<\/li>
    6. Add beans, instant brown rice and corn. Mix.<\/li>
    7. Top with 1cup cheese.<\/li>
    8. Place corn tortillas evenly on top of mixture.<\/li>
    9. Top with remaining cheese.<\/li>
    10. Cover and cook 10-15 minutes on medium, until rice is done.<\/li>
    11. Cut into 8 servings. Serve hot.<\/li>
    12. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.<\/li><\/ol>\n\n<\/div>\r\n\n\n
      \r\n\t\n\n

      Directions for Oven<\/strong><\/h2>\n\n\n\n
      1. Wash hands with soap and water.<\/li>
      2. Preheat oven to 350 degrees.<\/li>
      3. Collect and measure all ingredients before starting to prepare the recipe.<\/li>
      4. Drain and rinse the beans and corn (if using canned corn).<\/li>
      5. In a large bowl, mix sauce, beans, cooked rice*, and corn.<\/li>
      6. Place half of mixture on bottom of pan, or divide half the mixture between two pans.* *<\/li>
      7. Place corn tortillas evenly on top of the mixture.<\/li>
      8. Place remaining mixture on top of tortillas.<\/li>
      9. Top with cheese.<\/li>
      10. Cover with foil. Bake for 15-20 minutes. Remove cover and bake for 10 more minutes or until bubbly.<\/li>
      11. Cut large pan into 8 servings or smaller pans into 4 servings each. Serve hot.<\/li>
      12. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.<\/li><\/ol>\n\n<\/div>\r\n\n<\/div>\n\n
        \r\n \n\n

        Be creative! <\/em><\/strong>Add leftover cooked meat and\/or vegetables to the casserole layers. Cook meat to the following minimum internal temperatures:<\/p>\n\n\n\n

        Beef: 145\u00b0F with a 3-minute rest time<\/p>\n\n\n\n

        Ground Beef: 160\u00b0F<\/p>\n\n\n\n

        Poultry: 165\u00b0F<\/p>\n\n\n\n

        *Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 3 cups of cooked rice.<\/p>\n\n\n\n


        ** If you made two pans, you can freeze one of them before baking. Double-wrap in foil, and it will keep for up to 1 month in the freezer.<\/p>\n\n <\/section>\n\n\n

        <\/div>\n\n\n
        \r\n \n
        \r\n\t\n\n
        Nutrition facts<\/th><\/tr><\/thead>
        8 Servings per container
        Serving size<\/strong> <\/td>
        1 \u00bd Cups (434g)<\/strong><\/td><\/tr>
        Amount Per Serving
        Calories<\/strong><\/td>
        420<\/strong><\/td><\/tr>
        <\/td>% Daily Value*<\/strong><\/td><\/tr>
        Total Fat <\/strong>15g   <\/td>19%<\/strong><\/td><\/tr>
               Saturated Fat 7g <\/td>35%<\/strong><\/td><\/tr>
              Trans<\/em> Fat 0g                              <\/td><\/td><\/tr>
        Cholesterol<\/strong> 35g<\/td>12%<\/strong><\/td><\/tr>
        Sodium <\/strong>690g <\/td>30%<\/strong><\/td><\/tr>
        Total Carbohydrate <\/strong>56g     <\/strong><\/td>20%<\/strong><\/td><\/tr>
              Dietary Fibers 8g <\/td>29%<\/strong><\/td><\/tr>
              Total Sugars 5g                          <\/td><\/td><\/tr>
                    Includes 0g Added Sugars<\/td>0%<\/strong><\/td><\/tr>
        Protein<\/strong> 18g<\/td>36%<\/strong><\/td><\/tr>
        Vitamin D 70mcg   <\/td>0%<\/td><\/tr>
        Calcium 318mg  <\/td>25%<\/td><\/tr>
        Iron 3mg <\/td>15%<\/td><\/tr>
        Potassium 740mg <\/td>15%<\/td><\/tr><\/tbody>
        *The % Daily Value (DV) tells you how much a
        nutrient in a serving of food contributes to a
        daily diet. 2,000 calories a day is used for
        general nutrition advice. <\/td><\/tr><\/tfoot><\/table><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Enchilada Casserole (pdf) Makes: 8 servings (1 \u00bd cups per serving)Preparation Time: 8 to 10 minutesCooking Time: 25 to 30 minutes Ingredients  1 (28 ounce) can green enchilada sauce 1 (15 ounce) can pinto or black beans, drained and rinsed 3 cups cooked brown rice* or 1 cup instant brown rice (for skillet) 1 (15 […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_wsuwp_accessibility_report":null,"_external_link":""},"categories":[7,9],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/posts\/1118"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/comments?post=1118"}],"version-history":[{"count":0,"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/posts\/1118\/revisions"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/media?parent=1118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/categories?post=1118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/efnep\/wp-json\/wp\/v2\/tags?post=1118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}