Stacked Enchilada Bake

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.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Use kitchen scissors to snip the tortillas into bite-size pieces---it's even quicker than cutting them with a knife.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.