Go Back
enchilada recipe

Easy Fiesta Cheesy Enchilada Bake

A crowd-pleasing layered enchilada bake with corn tortillas, seasoned beans, and a crunchy Fritos topping for perfect texture contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1½ cups cooked brown rice
  • 1 packet taco seasoning 1¼ ounce
  • 2 cans enchilada sauce 15½ ounce each
  • 12 corn tortillas
  • 2 cans pinto beans 15½ ounce each
  • 2 green onions chopped
  • 2 cups shredded cheddar cheese or soy replacement
  • 1 can diced green chiles 4½ ounce
  • 2 cups Fritos corn chips
  • as needed cooking spray or oil for the baking dish

Equipment

  • 9x13 baking dish
  • mixing bowl
  • aluminum foil

Method
 

  1. Preheat oven to 375°F.
  2. In a bowl, combine pinto beans and taco seasoning; stir until well coated.
  3. Spray a 9x13 baking dish with cooking oil.
  4. Spread a layer of enchilada sauce over the bottom of the dish.
  5. Arrange 4 corn tortillas over the sauce.
  6. Add seasoned pinto beans, chopped green onions, 1/3 of the cheddar cheese, and half of the diced green chiles.
  7. Drizzle more enchilada sauce over the layer.
  8. Add another layer of 4 corn tortillas.
  9. Spread all of the cooked brown rice over the tortillas.
  10. Add another 1/3 of cheese and the remaining green chiles.
  11. Drizzle more enchilada sauce.
  12. Top with the final 4 tortillas, remaining enchilada sauce, and remaining cheese.
  13. Cover the dish with foil and bake for 30 minutes.
  14. Remove foil and sprinkle Fritos corn chips over the top.
  15. Return to oven and bake for 15-30 minutes until sauce is bubbly and top is golden brown.
  16. Let cool for 10 minutes before serving.

Notes

Let the bake rest for 10 minutes after baking to allow the layers to set and make serving easier.