Layered Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 386.0
  • Total Fat: 11.7 g
  • Cholesterol: 14.6 mg
  • Sodium: 1,620.5 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 10.9 g
  • Protein: 29.1 g

View full nutritional breakdown of Layered Enchilada Bake calories by ingredient
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So tasty, you'd never know it was so good for you! So tasty, you'd never know it was so good for you!
Number of Servings: 6


    1 can (16 oz) Vegetarian Refried Beans
    1 can (4.5 oz) chopped green chili's
    1 can (14.5 oz) diced tomatoes (save 1/4 cup of tomato juice and drain the rest)
    1 bag (12 oz) TVP crumbles
    1 bag (8.8 oz) Uncle Ben's Ready Rice - Whole Brown Rice
    2 carb balance tortillas (soft taco size)
    2/3 cup fat free shredded cheese
    1 1/3 2% shredded mexican blend cheese (combine with fat free cheese to make 2 cups)
    1/2 onion
    1/2 tsp garlic
    1 Tbsp Olive Oil
    1 tsp Chili Powder
    1/4 tsp Cumin
    1/4 tsp salt (optional)


1. Preheat Oven to 375 degrees.
2. Cook rice and set aside.
3. Add olive oil to pan, sautee onion and crumbles until lightly browned. Add tomatoes, 1/4 cup tomato juice and all spices.
4. Spray 8x8 dish with cooking spray.
5. Start layers: Tortilla, half of beans, half of beans, half of rice, half of crumbles mixture, half of cheese. Begin second layers in same order with remaining ingredients.
6. Place in oven for 15-20 minutes, or until heated/cheese melted.
7. Let cool for at least 5 minutes, then serve and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user AEON077.

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