Chili Bean Enchilada Casserole

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans provide more fiber and protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are milder and often cheaper.

Heat oil in a skillet until hot.

Quickly dip corn tortillas in the hot oil to soften them, about 6 tortillas.

In a bowl, heat about 3-4 cups of leftover chili beans until warm.

In a separate skillet, add a splash of oil and heat it up.

Add 3/4 cup flour to the hot oil to make a roux, stirring continuously until it turns a nice brown color.

Add the enchilada sauce packet to the roux and mix well.

Gradually add 4 cups of water to the roux, stirring to create a gravy-like consistency.

Add cumin to the sauce to enhance flavor, adjusting to taste.

Bring the sauce to a boil and let it thicken slightly before assembling the casserole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens