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Stacked Enchilada Bake

Looking for a hearty casserole dinner? Enjoy this baked enchilada that’s ready in 30 minutes. Perfect if you love Mexican cuisine.

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  • prep time 10 min
  • total time 30 min
  • ingredients 5
  • servings 6
 

Ingredients

12
corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
2
cans (15 to 16 ounces each) chili beans in sauce, undrained
1
can (10 ounces) enchilada sauce
1 1/2
cups shredded Monterey Jack cheese (6 ounces)
3
medium green onions, sliced (3 tablespoons)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°. Spray 2-quart casserole with cooking spray.
  • 2 Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
  • 3 Bake uncovered about 20 minutes or until bubbly around edge.
  • 1 Heat oven to 400°. Spray 2-quart casserole with cooking spray.
  • 2 Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
  • 3 Bake uncovered about 20 minutes or until bubbly around edge.

EXPERT TIPS

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Expert Tips

Use kitchen scissors to snip the tortillas into bite-size pieces---it's even quicker than cutting them with a knife.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
25mg
25%;
Sodium
910mg
910%;
Total Carbohydrate
45g
45%
(Dietary Fiber
8g
8%
),
Protein
16g
16%
;
% Daily Value*:
Iron
22%;
Exchanges:
3 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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