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“A breakfast casserole inspired by enchilada pie recipes.”

Ready In:



  • 8 12

    ounces corn muffin mix

  • 4

    ounces diced green chilies

  • 1


  • 12

    cup water

  • 1

    cup cheddar cheese, shredded

  • 19

    ounces red enchilada sauce

  • 16

    ounces refried beans

  • 4

    eggs (yes more)

  • cilantro (optional)

  • four-cheese Mexican blend cheese, shredded (optional)


  • Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
  • In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
  • While base is baking, warm beans over medium low heat so that they are easily spreadable.
  • When base is set pour enchilada sauce over top.
  • Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
  • Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
  • Garnish with cilantro and four-cheese Mexican blend cheese if desired.

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  1. Dienia B.

    wow i liked this alot i did add cheese on top when baking and a little salsa just personal tase complete meal very filling and simple

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