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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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