Layered Enchilada Bake Recipe - Allrecipes.com
Layered Enchilada Bake Recipe
  • READY IN ABOUT hrs

Layered Enchilada Bake

Recipe by  

"Take away the effort of rolling up the enchiladas without sacrificing the flavour in this super-easy layered casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Heat oven to 400 degrees F.
  2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
  3. Place 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
  4. Bake 40 minutes or until casserole is heated through and cheese is melted, uncovering after 30 minutes. Let stand 5 minutes.
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Footnotes

  • Make Ahead: Freeze unbaked casserole up to 3 months. When ready to serve, bake, covered, in 400 degree F-oven 1 hour 15 minutes to 1 hour 20 minutes or casserole is heated through and cheese is melted, uncovering after 1 hour. (No need to thaw first!) Let stand 5 minutes before cutting to serve. Or, to shorten the baking time, thaw casserole in refrigerator overnight before baking as directed, decreasing the baking time to 45 minutes. Frozen casserole can be removed from baking dish, then wrapped tightly in plastic wrap and foil before returning to the freezer. When ready to serve, remove foil and plastic wrap and return to baking dish. Cover with foil and bake as directed.
  • Family Fun: Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favourite toppings.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2010

This was delicious! My husband and I both really liked it. I would have to completely disagree with the reviewers who said the Italian dressing wasn't good in it. It was just fine, and blended in well with the flavours. You can't taste the dressing distinctly, it just adds to the overall flavour. Also I used the exact amount of chili powder in the recipe, and it was perfect. I will be making this again! Hopefully with the black beans next time (didn't have any so made it without them) =)

 
Most Helpful Critical Review
Feb 23, 2010

I rate this as 3.5 stars. The casserole structure makes this dish crowd-friendly, and it is an easy enough recipe for a beginner. However, I took off a half star because there was excess liquid after baking (the tortillas absorb it after refrigerating, but fresh from the oven it creates an unappetizing appearance). And 1 full star off because the Italian dressing gives an unpleasant tangy taste - it absolutely does not blend with the dish. I think the intent was to imitate the tanginess of lime (typical to Mexican cuisine) with a more common ingredient, but next time I will use 2 Tbsp fajita/taco seasoning with a squeeze of lime/lemon juice to replace the Italian dressing & chile pepper. Also recommend adding some sliced olives to the top layer.

 

37 Ratings

May 06, 2010

This makes for a very easy, healthy and yummy supper. I had to modify the recipe though. The Italian Dressing would not fly with my husband, not at all. I changed the salsa to one can of diced tomatoes, and the Italian dressing to taco mix flavouring. I didn't use any sour cream, but layered in chopped up yellow, red and green peppers. Husband friendly and can be made, portioned and frozen to use as needed for lunches. Thanks for the great meal recipe!

 
Dec 02, 2010

My husband loved this!!!! It was very tasty and made great leftovers.

 
Oct 22, 2010

I made a commitment to cook at home more & this recipe made it really easy. I did modify the recipe by not adding the Italian dressing. Substituted 1 tablespoon of chili powder with cumin & added chopped jalapenos. Really good.

 
Apr 12, 2010

Very Good!! I used lemon juice with only half of the dressing and added taco mix to the meat.... turned out very good!!

 
Feb 08, 2010

We've have this twice. My 7yo loves it, and eat it up. He doesn't like beans and onions, but he cleans his plate every time we have this for dinner! It's great as a lunch the next day (my husband has have to fight people off his lunch when they smell it and an see it).

 
May 03, 2010

This casserole has become a staple in my Once a Month cooking rotation. It freezes well, and tastes great even a few months later. I like the beans, and have started adding black beans to taco meat in other recipes to stretch it out and add nutrition.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 1062 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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