Comida Kraft
Recipe Box

Layered Enchilada Bake

No referer *
Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
  • Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
  • Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Healthy Living

Save 70 calories and 8g fat, including 4g of sat fat, per serving by preparing with extra-lean ground beef, KRAFT Lite Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Make Ahead

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole (covered) in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Special Extra

Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro before serving.

Substitute

Substitute canned kidney beans for the black beans.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 470
Total fat 23g
Saturated fat 11g
Cholesterol 80mg
Sodium 1160mg
Carbohydrate 39g
Dietary fiber 6g
Sugars 6g
Protein 26g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Layered Enchilada Bake is rated 4.333333333333333 out of 5 by 42.
  • 2016-07-24T09:59CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_38
  • loc_en_US, sid_107317, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from This was sooooo good. This was sooooo good. My 14 year old son said he had to literally stop himself from eating after the third serving because it was so good. He said it compared to some of his favorite Mexican restaurants. We followed the recipe closely and made a few alterations. We omitted the Italian dressing and black beans. I didn't think Italian dressing was necessary in a Mexican dish and do not like the taste of black beans. Added a layer of retried beans to the tortillas on the bottom layer. After it finished cooking, garnished the top with shredded lettuce and pico de gallo along with fresh cilantro. It was simply delicious. This recipe will definitely go into our regular rotation.
Date published: 2014-03-30
Rated 4 out of 5 by from I made this lastnight for my family, my husband raved over it, while my 7 year old claimed it to be... I made this lastnight for my family, my husband raved over it, while my 7 year old claimed it to be to spicy. I loved it except I had to skip sour cream because husband will not eat it. I did heat oil in a skillet and fry my flour tortilla shells about 4 seconds on each side, then layered bottom of pan with 4. The middle layer I used unfried tortillas, but think it would be better with fried all the way through. The possibilities are many with this recipe, will be making again soon.
Date published: 2012-11-09
Rated 4 out of 5 by from Made the following changes: added a clove of garlic when browning and seasoned ground beef with... Made the following changes: added a clove of garlic when browning and seasoned ground beef with salt, pepper, 1 tbsp taco seasoning, omitted salsa and dressing and instead added 1 large can of red enchilada sauce. Used corn tortillas instead of flour and applied a thin layer of sauce/meat mixture to bottom of pan prior to layering, layer sour cream and then meat mixture as it's easier to spread.
Date published: 2013-08-01
Rated 5 out of 5 by from hubby & I loved this! hubby & I loved this! I only used 2 Tbsp of sour cream and added it to the meat mixture. I also added chopped bell pepper along with the onions, and only 2 Tbsp of the salad dressing. Added 1 Tbsp of chili powder, and lastly some minced garlic. Served it with chopped lettuce with a touch of red wine vinegar. Terrific recipe, will make again.
Date published: 2013-05-23
Rated 1 out of 5 by from Enchilada are made with corn tortillas and Tostada. Enchilada are made with corn tortillas and Tostada. Burrito with flour tortillas(also good for wraps and roll-ups apppetizers)and Quesadillas, Taco soft or hard corn tortillas. Any recipe with a sauce and you use flour tortillas you will have soggy mess I would make this recipe again, but my way not with flour tortillas
Date published: 2012-07-08
Rated 5 out of 5 by from This is excellent and even better reheated. This is excellent and even better reheated. I'm also going to make this without the tortillas and serve as a layered dip for a party. I made the recipe almost as instructed except I served the sour cream on the side as a topping with lettuce and tomatoes. Great recipe try it as is it's fantastic!
Date published: 2015-01-26
Rated 4 out of 5 by from i didn't have high hopes for this, but it was actually quite tasty. i didn't have high hopes for this, but it was actually quite tasty. of course i soaked and boiled my own black beans, can't imagine it would taste good with canned beans. this is a keeper for those extra flour tortillas taking up space in your freezer.
Date published: 2016-06-19
Rated 5 out of 5 by from My family loved this recipe! My family loved this recipe! I did cut down on the salsa and only used one cup instead of two and I added more cheese than called for (we love cheese in my house). My husband told me that he wants me to put this recipe in my dinner rotations. :)
Date published: 2012-07-14
  • 2016-07-24T09:59CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_38
  • loc_en_US, sid_107317, PRD, sort_relevancy
  • clientName_khcrm

K:53809v1:107317

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