Go Back
cheesy fritos enchilada bake

Cheesy Enchilada Bake With Fritos Crunch

This comforting Tex-Mex casserole combines layers of seasoned beans, rice, and corn tortillas smothered in zesty enchilada sauce and melty cheese. Topped with crunchy Fritos corn chips, this hearty dish delivers satisfying textures and bold flavors in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Main Course
Cuisine: Mexican
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans enchilada sauce (15½ ounce cans)
  • 2 cups Fritos corn chips
  • 1 packet taco seasoning (1¼ ounce)
  • 2 cans pinto beans (15½ ounce cans)
  • 1 can diced green chiles (4½ ounce)
  • 12 corn tortillas
  • 1½ cups cooked brown rice
  • 2 green onions chopped
  • 2 cups cheddar cheese shredded (or soy cheese replacement)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. If not already prepared, cook brown rice according to package directions.
  2. In a bowl, combine the pinto beans with the taco seasoning and mix well.
  3. Lightly coat a 9x13-inch baking dish with cooking spray.
  4. Pour a layer of enchilada sauce on the bottom of the dish. Arrange 4 corn tortillas over the sauce, overlapping if necessary.
  5. 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.
  6. 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.
  7. For the final layer, add more enchilada sauce, the last 4 tortillas, the remaining sauce, and the rest of the cheese.
  8. Cover with foil and bake for 30 minutes.
  9. 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.
  10. Let rest for 5 minutes before serving.

Notes

This enchilada bake is incredibly versatile. Feel free to substitute black beans for pinto beans, or use a combination of both. For added protein, incorporate shredded chicken or ground beef between layers. Pepper jack cheese can replace cheddar for extra heat, and any type of tortilla chips can substitute for Fritos if needed.
For a complete meal, serve with sliced avocado, sour cream, and a crisp green salad. Leftovers can be refrigerated for up to 4 days and actually taste even better the next day as the flavors continue to meld.