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

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  • 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

Rated 4 out of 5 by from My family really liked this recipe. My family really liked this recipe. I did notice that the recipe in the Kraft magazine did not specify the amount of cheese (it said one package and I believe that there is a 2 cup bag and a 4 cup bag) and in the ingredient list it said taco seasoning but in the instructions it said to "add the chilli powder" which was not in the ingredient list. Anyway, I ended up using a 4 cup package of shredded cheese and a whole 16oz. container of sour cream. I will not use that much sour cream next time. It was a little too rich like that but still tasted really good. I loved how easy it was to make and the ability to assemble and bake at different times.
Date published: 2007-09-13
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 5 out of 5 by from I was a little worried that it wouldn't have much flavor so I used southwest black bean (w/cumin &... I was a little worried that it wouldn't have much flavor so I used southwest black bean (w/cumin & chili spices) and it was great. It had a great flavor. I used a slightly smaller pan than 9x13 and used 2 tortillas. I cut the ends off each and put them on the sides where they didn't overlap. It worked out great. I put the sour cream on first, then the meat, then the cheese. I had enough for 3 layers and baked it a little longer. My husband loved it. I will definately make this again. I topped mine with lettuce, tomatoes and extra sour cream.
Date published: 2007-09-12
Rated 4 out of 5 by from Wasn't the prettiest thing to look at, but my family said they really liked it. Wasn't the prettiest thing to look at, but my family said they really liked it. Did not look like the pic at all, everything kind of ran together and it was hard to cut out a piece. I added a little chili powder too, per the other comments. It did taste very good, and healthier as well b/c I used FF sour cream and Italian dressing and whole wheat tortillas. I made corn and rice on the side, everyone mixed the corn in and said that it tasted even better that way!!
Date published: 2010-01-29
Rated 5 out of 5 by from This is a great recipe! This is a great recipe! I added at least double the sourcream and cheese in my version but kept everything else the same. Everyone loved it, and it even tastes great the next day for lunch! I also bought Enchilada sauce to pour on the top of each chunk once cut out from the pan. NEXT time I won't use 3 tortillas on the bottom, 2 is plenty and allows them to soften up, the middle one in my pan was a complete overlap on the other two and was hard to cut through because it was too crunchy. I definitely recommend making this!
Date published: 2007-09-11
Rated 4 out of 5 by from I used a cup of salsa instead of two and used a blender to chop up the onions and peppers a bit... I used a cup of salsa instead of two and used a blender to chop up the onions and peppers a bit more- my boyfriend and I don't like the large chunks. I thought the recipe worked well and it tasted well. My boyfriend wasn't too fond of the salsa and dressing add ins and suggested to make half without next time so he can add in whatever additional ingredients as he pleases. We both found it easy to make and really filling! We have plenty of leftovers now. I may try adding some white rice next time. I'd give it a 4.5 instead of just a 4.
Date published: 2008-06-02
Rated 3 out of 5 by from OK, i only gave 3 stars because i made this and ate it right after it was "done" and it was NOT very... OK, i only gave 3 stars because i made this and ate it right after it was "done" and it was NOT very good... not enough flavor at all... but the weird thing is, we had a ton of leftovers so I refrigerated it and brought some for lunch the next day, and it was AWESOME! I don't know what it was, i think this is definitely a "make ahead" meal. I also brought some to my in-laws the next day and they loved it too. Used ground turkey instead of beef. Really good the next day, not so good the day of.
Date published: 2007-10-09
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
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