Stacked Enchilada Bake


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This low fat Mexican casserole is the perfect "kick" to you dinner!

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Time needed

10 min preparation + 30 min cooking


  • 12 corn tortillas (5 or 6 inch), torn into bite-size pieces
  • 2 cans (15 to 16 oz. each) chili beans in sauce, undrained
  • 1 10-oz. can enchilada sauce
  • 1 1/2 C. Monterey Jack Cheese (6 oz.)
  • 3 med. green onions, sliced (1/4 C.)

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Heat oven to 400 degrees. Grease 2-quart casserole with shortening. Arrange half of the tortilla pieces in casserole. Top with 1 can beans. Repeat layers. Pour enchilada sauce over top. Sprinkle with cheese and onion. Bake uncovered about 20 minutes or until bubbly around edges.

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