Stacked Enchiladas

Recipe from: makebetterfood
Image credit:  Kevin

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.”  Kevin

Prep: 10 min

Cook: 20 min

Total: 30 min

Cooking spray

Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.

4 homemade flour tortillas

Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking 

dish to cover.

15 ounces black beans (either cooked or canned, rinsed)

15 ounces red kidney beans (either cooked or canned, rinsed)

15 ounces refried beans

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.

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.

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