Stacked Enchiladas

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.
  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Serves 8
Stacked Enchiladas

Carbohydrate Counts

Carbs-per-gram ratio: 0.1712

Serving Size 200g (about 34g carbs)

Carb calculations Weight Carbs
Homemade flour tortillas 228g (100g)
Black beans 425g (53g)
Red kidney beans 425g (39g)
Refried beans 425g (46g)
Enchilada sauce 396g (14g)
Homemade flour tortillas 228g (100g)
Net Weight 2103g (360g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/stacked-enchiladas/).
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