Stacked Enchilada Bake

  • Prep 10 min
  • Total 30 min
  • 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)

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
90
% Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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