Stacked Enchiladas

This stacked enchilada bake can be made with store bought tortillas and canned beans for a quick and tasty weeknight meal. However, if you have the time, make your own tortillas at home and cook dried beans rather than using canned. Having made it both ways, I can say that you'll find that the extra effort results in much richer, more complex tastes that will elevate the dish from a just yet-another-dinner to something you want to savor and share.

Entrees

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves 8

Nutritional Info

T1D Carbs-per-gram ratio: 0.1712

Serving Size: 200g (about 34g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

cooking spray
Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.
228g / 4 homemade flour tortillas
Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking dish to cover.
425g / 15 ounces black beans (either cooked or canned, rinsed)
425g / 15 ounces red kidney beans (either cooked or canned, rinsed)
425g / 15 ounces refried beans
396g / 4 tablespoons enchilada sauce (from 14 ounce can)
In a medium bowl, combine the three kinds of beans with enchilada sauce and stir to combine.
Spread bean mixture evenly over tortillas.
228g / 4 homemade flour tortillas
Tear tortillas into quarters or bite-size pieces and cover beans.
remaining enchilada sauce (from 14 ounce can)
Evenly pour remaining enchilada sauce over top layer of tortillas.
8 ounces Mexican cheese blend, shredded
3 medium green onions, finely chopped
Top with an even layer of cheese and green onions.
Bake uncovered for about 20 minutes or until bubbly around edge.
1 large tomato, chopped
3 pieces of spinach or lettuce, chopped
sour cream
guacamole
Top enchilada with tomatoes, lettuce or spinach, sour cream, and guacamole. Serve immediately.