Layered Enchilada Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 404.1
- Total Fat: 9.5 g
- Cholesterol: 22.5 mg
- Sodium: 1,525.0 mg
- Total Carbs: 66.0 g
- Dietary Fiber: 16.8 g
- Protein: 15.0 g
View full nutritional breakdown of Layered Enchilada Bake calories by ingredient
Introduction
From the Kraft.com with some substitutions From the Kraft.com with some substitutionsNumber of Servings: 8
Ingredients
-
1 can of vegetarian refried beans
2 Cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup Light Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix Reduced Sodium
9 flour tortillas (8 inch)
1 cup Light Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Directions
HEAT oven to 400ºF.
Mix can of refried beans with taco seasoning. Stir in salsa, black beans, and dressing.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with half of the bean mixture, then sour cream, then cheese. Repeat. Cover with last 3 tortillas. Cover the dish with foil.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Number of Servings: 8
Recipe submitted by SparkPeople user EKANOS.
Mix can of refried beans with taco seasoning. Stir in salsa, black beans, and dressing.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with half of the bean mixture, then sour cream, then cheese. Repeat. Cover with last 3 tortillas. Cover the dish with foil.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Number of Servings: 8
Recipe submitted by SparkPeople user EKANOS.