Layered Enchilada Bake Recipe
Rate & Review
All the flavors of enchiladas without the effort of rolling up the tortillas. Also great for potlucks.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 package McCormick® Enchilada Sauce Mix
1 1/2 cups water
1 can (8 ounces) tomato sauce
1 pound lean ground beef
1 can (16 ounces) kidney beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, drained
8 corn tortillas
flour tortillas (6-inch)
2 cups shredded Cheddar cheese, divided
Assorted toppings, such as chopped green onions, chopped tomato and sour cream
1. Preheat oven to 350°F. Stir Sauce Mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally.
2. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, corn and 1/2 cup of the sauce.
3. Cover bottom of greased 13x9-inch baking dish with 4 of the tortillas. Layer with 1/2
of the sauce
filling mixture, and 1 cup cheese. Repeat layers with remaining tortillas, sauce, filling and cheese.
4. Bake 20 minutes or until heated through. Serve with desired toppings.
Beef Enchiladas Layered
Sour Cream Chicken Enchiladas
McCormick® Enchilada Sauce Mix
(4 1/2 ounces) chopped green chiles
boneless skinless chicken breasts
flour %3cu%3eor%3c/u%3e corn tortillas
More Similar Recipes
Layered Enchilada Bake Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com