Stacked Enchilada Bake
Ingredients
- 12 corn tortillas
- 2 15.5 ounce cans chili beans, seasoned (3 1/2 cups)
- 14 ounce can Mexican style tomatoes
- 1 1/2 cups cheese sauce (vegan or regular)
- 1/3 cup black olives, sliced (or as desired)
- 1/4 cup green onions, sliced
- Cooking spray
Instructions
1: Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish or 2 quart casserole dish with cooking spray.
2: Mash or briefly blend the tomatoes. Set aside.
3: Tear or cut tortillas into bite-size pieces.
4: Cover the bottom of the baking dish with half of the tortilla pieces.
5: Cover the tortilla pieces with half of the beans. Repeat the layers of tortillas and beans.
6: Pour 1 cup of the cheese sauce over the bean layer.
7: Pour the canned tomatoes over the cheese layer.
8: Dot the tomato layer with the remaining cheese sauce.
9: Sprinkle with olives and onions.
10: Bake uncovered 25 - 30 minutes or until bubbly around the edges. If desired top with sour cream, guacamole, salsa and/or fresh chopped tomatoes.
Notes
You can use seasoned black beans in place of the chili.
I prefer a 9 inch square baking dish as it has a bit more room.
The layers are tortillas, beans, tortillas, beans, cheese, tomatoes, cheese, olives and onions.
Try this delicious, healthy, tummy satisfying Stacked Enchilada Bake recipe! This is an easy, fast enchilada recipe that tastes amazing! No more rolling up every tortilla. Stacking tortilla pieces is the key to make this recipe fast. If you love enchiladas, this Stacked Enchilada Bake could be your new favorite recipe. In this cooking video Karen Breyer will show you step-by-step how to make this Stacked Enchilada Bake recipe. Watch this cooking video and make this super delicious Stacked Enchilada Bake for dinner today!
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