Enchiladas Casserole

Cuisine: Continental
Serving: 6 Pax


  • 6pcs (270gm)- Cornitos tortilla wrap
  • 1 chopped small onion
  • 2 minced Cloves garlic
  • 330gm- Cornitos salsa
  • 3pkt- Refried beans
  • 220 ml- Tomato sauce
  • 15gm- Oregano
  • 100gm- Butter
  • Salt and pepper as per taste
  • 8 Oz- Shredded cheddar cheese 8
  • 2 sliced Green onion sliced


  • 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.