Layered Enchilada Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

Introduction

From the Kraft.com with some substitutions From the Kraft.com with some substitutions
Number 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 400F.

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.

Rate This Recipe