STACKED ENCHILADA BAKE

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Stacked Enchilada Bake image

Looking for a hearty casserole dinner? Enjoy this baked enchilada that's ready in 30 minutes - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 5

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:

  • Heat oven to 400°. Spray 2-quart casserole with cooking spray.
  • 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.
  • Bake uncovered about 20 minutes or until bubbly around edge.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg

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