Stacked Enchilada Bake
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Updated Sep 21, 2010
Looking for a hearty casserole dinner? Enjoy this baked enchilada that’s ready in 30 minutes – perfect if you love Mexican cuisine.
Stacked Enchilada Bake
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- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 5
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)
Instructions
-
Step1Heat oven to 400°. Spray 2-quart casserole with cooking spray.
-
Step2Place 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.
-
Step3Bake uncovered about 20 minutes or until bubbly around edge.
Nutrition
300
Calories
10g
Total Fat
16g
Protein
45g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 90
- Total Fat
- 10g
- Saturated Fat
- 6g
- Cholesterol
- 25mg
- Sodium
- 910mg
- Total Carbohydrate
- 45g
- Dietary Fiber
- 8g
- Protein
- 16g
% Daily Value*:
- Iron
- 22%
- 22%
Exchanges:
3 Starch; 1 Lean Meat;Tips from the Betty Crocker Kitchens
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