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Corn & Bean Enchilada

Prep- 10 min. Cook- 30 min. Yield: 40, 6-oz servings
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Corn & Bean Enchilada


1  pch Santiago® EXCEL® Refried Beans, prepared
40  each Corn tortillas, 6-in round
2  lb Corn kernels, frozen
1 3/4  lb Green enchilada sauce
2  pch Queso fresco cheese, grated (10 oz)


  1. Heat oven to 350°F.
  2. Prepare Santiago® EXCEL® Refried Beans according to package directions.
  3. Grease two, 2-½ inch deep, full-steamtable pans with pan spray. Line bottom of each pan with 10 corn tortillas, slightly overlapping each other.
  4. Spread half of the prepared beans atop corn tortillas, top with half of the corn and 10 tortillas. Spread green enchilada sauce on top of tortillas. Repeat with remaining steamtable pan, tortillas, beans, corn and enchilada sauce.
  5. Bake uncovered, until heated through and tortillas are soft, about 30 min. Top each casserole with half of the cheese and hold hot in steamtable until ready to serve.
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