Stacked Enchilada Bake! An Easy, Healthy Recipe!
Try this delicious, healthy, tummy satisfying Stacked Enchilada Bake recipe! This is an easy, fast enchilada recipe that tastes amazing! No more rolling up every tortilla. Stacking tortilla pieces is the key to make this recipe fast. If you love enchiladas, this Stacked Enchilada Bake could be your new favorite recipe. In this cooking video Karen Breyer will show you step-by-step how to make this Stacked Enchilada Bake recipe. Watch this cooking video and make this super delicious Stacked Enchilada Bake for dinner today!
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PRINT RECIPE for Stacked Enchilada Bake:
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RECIPE: Stacked Enchilada Bake
INGREDIENTS:
12 corn tortillas
2 15.5 ounce cans chili beans, seasoned (3 1/2 cups)
14 ounce can Mexican style tomatoes
1 1/2 cups cheese sauce (vegan or regular)
1/3 cup black olives, sliced (or as desired)
1/4 cup green onions, sliced
Cooking spray
INSTRUCTIONS:
1: Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish or 2 quart casserole dish with cooking spray.
2: Mash or briefly blend the tomatoes. Set aside.
3: Tear or cut tortillas into bite-size pieces.
4: Cover the bottom of the baking dish with half of the tortilla pieces.
5: Cover the tortilla pieces with half of the beans. Repeat the layers of tortillas and beans.
6: Pour 1 cup of the cheese sauce over the bean layer.
7: Pour the canned tomatoes over the cheese layer.
8: Dot the tomato layer with the remaining cheese sauce.
9: Sprinkle with olives and onions.
10: Bake uncovered 25 - 30 minutes or until bubbly around the edges. If desired top with sour cream, guacamole, salsa and/or fresh chopped tomatoes.
NOTES:
You can use seasoned black beans in place of the chili.
I prefer a 9 inch square baking dish as it has a bit more room.
The layers are tortillas, beans, tortillas, beans, cheese, tomatoes, cheese, olives and onions.
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Black Bean Chili
Lentil, Corn and Sweet Pepper Chili
Quick Mexican Black Beans
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Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Mexican Food | Jay Patel
Enchiladas Recipe Video, learn how to make Enchiladas / Veg Enchiladas at home.
Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Enchiladas Recipe | Mexican Food.
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Vegetable enchilada casserole (Vegetarian Mexican tortilla casserole)
Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
The full recipe is available at
Ingredients list
6-8 tortillas
1 cup cooked black beans
1 medium-sized red onion, finely chopped
1 cup chopped bell pepper
1.25 cups chopped zucchini
1.25 cups chopped eggplants
1 cup chopped button mushrooms
1 cup cherry tomatoes, halved
1 cup frozen corn kernels, fresh or canned be used too
1 teaspoon minced garlic
¼ cup roughly chopped cilantro
2 cups any melting cheese of choice
2 cups enchilada sauce
1 tablespoon olive oil
1 teaspoon chili flakes, adjust to taste
Salt to taste
Ground black pepper to taste
Bean Enchilada Casserole
This Beef Enchilada Casserole is super easy to make and deliciously tasty. You’ll love the mexican flavors of the creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!
Get the recipe here:
If you like casseroles try these as well:
Cornbread & Black Bean Enchilada Bake | Minimalist Baker Recipes
Flavorful, hearty skillet bake with black bean enchilada filling and a fluffy cornbread topping. Tastes like chili topped with cornbread but so much faster and easier to make! Just 10 ingredients required. Naturally plant-based and gluten-free optional.
Full Recipe:
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Veg Enchiladas Recipe - From Scratch With Tortilla & Sauce | Indian Restaurant Style CookingShooking
#VegEnchiladasRecipe #CookingShooking #RecipeForProtection #RestaurantStyle #GodrejProtekt
Hey Foodies, today let’s make Veg Enchiladas Recipe in Indian Restaurant Style. We’re cooking it from scratch right from homemade tortillas to the sauce along with @godrejprotekt fruit & veggie wash, a Recipe for Protection.
Check out the Godrej protekt fruit and veggie wash here -
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Ingredients For How to Make Vegetable Enchiladas:
For Corn Tortillas:
Maize flour - 1 cup
Plain flour/Maida - 1 cup
Salt - 1 tsp
Baking powder - 1 tsp
Butter - 2 tbsp
Boiling hot water - to make dough
For Sauce:
Olive Oil - 2 tbsp
Plain flour/Maida - 1 tbsp
Smoked Paprika - 1 tbsp
Garlic - 10-12 cloves
Kashmiri red chilli - 8 (deseeded)
Onion - ½ (sliced)
Tomatoes - 2 (roasted and chopped)
Vegetable stock - 1 cup
Coriander powder - 1 tsp
Dried oregano - ½ tsp
Cumin powder - 1 tsp
Salt - as per taste
Black peppercorns - ½ tsp
Sugar - ½ tsp
Vegetable stock - ½ cup + ½ cup (for layering before baking)
Dark Chocolate - 10 gm
Filling:
Oil - 1 tbsp
Boiled rajma - 2 cups
Red chilli powder - 1 tsp
Oregano - 1 tsp
Cumin powder - 1 tsp
Salt - as per taste
Frozen sweet corn - 2 tbsp
Paneer - 100 gm (small cubes)
Vegetable stock - ½ cup
Capsicum - ½ (chopped cubes)
Onion - 1 (chopped fine)
Green chilli - 2 (chopped)
Chopped coriander - 2 tbsp
For assembling
Tortillas
Sauce
Filling
Mozzarella cheese
Cheddar cheese
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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