Why You’ll Love this Cheesy Enchilada Bake
Comfort food lovers, get ready to meet your new favorite weeknight dinner! This enchilada bake combines everything you crave—gooey cheese, savory beans, and zesty enchilada sauce—in one satisfying dish.
What makes it special? The layers of flavor build with each bite, from the perfectly seasoned rice to the crispy Fritos topping that adds that irresistible crunch.
Plus, it’s incredibly versatile. Don’t have pinto beans? Black beans work too.
The best part? While it tastes like you spent hours in the kitchen, this casserole comes together quickly. Just layer, bake, and watch your family devour it.
What Ingredients are in Cheesy Enchilada Bake?
The beauty of this Cheesy Enchilada Bake lies in its simple, pantry-friendly ingredients that come together to create something truly magical.
I love how this recipe combines familiar Tex-Mex flavors in a comforting casserole format. The combination of beans, rice, cheese, and those irresistible corn chips on top creates layers of texture and flavor that will have everyone asking for seconds.
- 1½ cups cooked brown rice
- 1 (1¼ ounce) packet taco seasoning
- 2 (15½ ounce) cans enchilada sauce
- 12 corn tortillas
- 2 (15½ ounce) cans pinto beans
- 2 green onions, chopped
- 2 cups cheddar cheese (or soy cheese replacement)
- 1 (4½ ounce) can diced green chiles
- 2 cups Fritos corn chips
One thing to note about these ingredients is their flexibility. Don’t have brown rice? White rice works just fine.
Watching your dairy intake? The recipe specifically mentions you can use a soy cheese replacement instead of cheddar. And while pinto beans provide that classic enchilada flavor, you could easily substitute black beans or even a combination of both if that’s what you have on hand.
The enchilada sauce is really the star here, so I wouldn’t skimp on that particular ingredient—it’s what gives the dish its signature tangy, slightly spicy character.
How to Make this Cheesy Enchilada Bake
Making this enchilada bake is all about the layers, much like lasagna but with a delicious Tex-Mex twist. Start by preheating your oven to 375°F and cooking 1½ cups of brown rice according to package directions if you haven’t already.
In a bowl, combine your 2 cans of pinto beans with 1 packet of taco seasoning, giving those beans a flavor boost that’ll infuse the entire dish. Next, grab a 9×13-inch baking dish and give it a light spray with cooking oil to prevent sticking—trust me, you’ll thank yourself later when cleanup time rolls around.
Now comes the fun part—assembly! Begin with a generous layer of enchilada sauce from your 2 cans, then arrange 4 corn tortillas over the sauce. They might overlap a bit, and that’s perfectly fine. Spread your seasoned beans over the tortillas, sprinkle with some of the chopped green onions, a third of your 2 cups of cheddar cheese, and half of the can of diced green chiles.
Repeat with more enchilada sauce, another 4 tortillas, all of your cooked brown rice, another third of the cheese, and the remaining green chiles. For the final layer, add more sauce, the last 4 tortillas, the remaining enchilada sauce, and the rest of your cheese. Cover the dish with foil and bake for 30 minutes.
The finishing touch is what makes this dish truly special. After the initial baking time, remove the foil and top the entire casserole with 2 cups of Fritos corn chips. This adds the perfect crunch to complement the soft, cheesy layers underneath.
Return the uncovered dish to the oven for another 15 to 30 minutes, until everything is beautifully bubbly and the edges are nicely browned. I like to let it rest for about 5 minutes before serving, which helps the layers set up a bit and makes serving much neater—though in my house, neatness goes out the window once everyone gets a whiff of this bubbling, cheesy goodness!
Cheesy Enchilada Bake Substitutions and Variations
While assembly instructions are helpful, one of my favorite things about this enchilada bake is how flexible it’s with substitutions.
Don’t have pinto beans? Black or kidney beans work beautifully. For a protein boost, add shredded chicken, ground beef, or plant-based crumbles between layers.
Can’t find corn tortillas? Flour tortillas make a softer variation. The cheese is negotiable too—try pepper jack for heat or a Mexican blend for variety.
Not a Fritos fan? Crushed tortilla chips or even breadcrumbs create that perfect crunchy topping.
For a healthier twist, use low-sodium enchilada sauce and add extra veggies like corn, zucchini, or bell peppers.
What to Serve with Cheesy Enchilada Bake
So what should you serve alongside this hearty cheesy enchilada bake?
I love pairing it with a crisp green salad tossed in lime vinaigrette to cut through the richness. A side of cooling sour cream and sliced avocado never disappoints, either.
When I’m really going all out, I’ll whip up some Mexican street corn or a simple black bean and corn salad.
Need something revitalizing to drink? Try a pitcher of homemade agua fresca or margaritas for the adults.
Final Thoughts
This cheesy enchilada bake has become my go-to recipe for busy weeknights and weekend gatherings alike. The layers of flavor—spicy enchilada sauce, hearty beans, and that irresistible Fritos crunch on top—create comfort food magic that disappears quickly at my dinner table.
I love how adaptable it is, too. Running low on cheddar? Pepper jack works beautifully.
Vegetarian friends coming over? It’s already meat-free. Want to prep ahead? Assemble everything but the Fritos, refrigerate, and bake when ready.
Trust me, you’ll want to add this to your regular rotation. The leftovers, if you’re lucky enough to have any, taste even better.
Cheesy Enchilada Bake With Fritos Crunch
Ingredients
Equipment
Method
- Preheat oven to 375°F. If not already prepared, cook brown rice according to package directions.
- In a bowl, combine the pinto beans with the taco seasoning and mix well.
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Pour a layer of enchilada sauce on the bottom of the dish. Arrange 4 corn tortillas over the sauce, overlapping if necessary.
- Spread the seasoned beans over the tortillas. Sprinkle with some chopped green onions, one-third of the cheese, and half of the diced green chiles.
- Add another layer of enchilada sauce, then 4 more tortillas. Spread all of the cooked brown rice on top, followed by another third of the cheese and the remaining green chiles.
- For the final layer, add more enchilada sauce, the last 4 tortillas, the remaining sauce, and the rest of the cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil, top the casserole with Fritos corn chips, and return to the oven uncovered for another 15-30 minutes, until bubbly and the edges are browned.
- Let rest for 5 minutes before serving.
