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.
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