BREAKSTONE'S Creamy Layered Enchilada Bake Recipe -
BREAKSTONE'S Creamy Layered Enchilada Bake Recipe

BREAKSTONE'S Creamy Layered Enchilada Bake

Recipe by  

"Spicy ground beef and beans are layered between tortillas with cheese and sour cream then baked until cheese is bubbly in this easy Mexican-inspired dish."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    1 hr 10 mins


  1. Heat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
  2. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
  3. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Kitchen-Friendly View


  • Kraft Kitchens Tips:
  • Make Ahead: Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
  • Serving Suggestion: Top with chopped tomatoes, shredded lettuce and cilantro.
  • TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2009

This was good, but if I make it again I might try assembling it differently. I used chicken instead of beef, threw in some corn with the black beans, used only 1 cup of salsa and less italian seasoning, and the filling tasted great. I wasn't positive about the instruction to place "3 tortillas in a single layer" - so what I did was stack 3 tortillas in a pile, but it might have meant to cover the bottom of the whole 9x13 pan with tortillas, overlapping them. Anyway, the basic problem with having tortillas against the bottom of a glass pan is that they harden when cooking, so while this dish tasted good, it was a big mess trying to cut through the bottom layer to serve it. If I make it again, I might try spreading some red enchilada sauce in the bottom of the pan first to keep the tortillas a little softer. Also, next time I would try a packet of Ranch seasoning instead of Italian dressing seasoning.

Most Helpful Critical Review
May 04, 2009

Not my cup of tea but my husband liked it. A bit too meaty and saucy with not enough tortillas. I don't know if I will make again

Apr 23, 2009

Make it just like it says!! You don't need to change anything - line your pan with foil and it won't stick to the bottom! Delicious!!

Apr 28, 2009

This really turned out great and as much as I wanted to keep it true to the recipe, I found that I had to improvise due to other reviews and the fact that I used a package of ground turkey which was more than a pound of meat. So, I used 1/2 of a 14 oz can of enchilada sauce I had on hand in the bottom of the casserole dish before adding the tortillas. I quartered the tortillas and then made sure that the corners on the torillas went into the corners of the dish. Quartering them allowed more even coverage in each layer - just overlap them a little and it works great. I added a can of diced tomatoes with onion and garlic to the meat mixture to make sure it wasn't going to be dry. Rather than using taco seasoning I used 1 Tbs chili powder, 1/2 Tbs cumin, and then a little less than 1/2 Tbs salt and some ground pepper. I added the remaining canned enchilada sauce to the meat mixture and used a 16 oz bag of reduced fat cheese between the first and second layers. I then added a little bit of pepper jack cheese on top of the top layer of cheese. It turned out great and we did serve it with additional sour cream, some diced olives and some romaine lettuce.

Apr 23, 2009

Great receipe. I didn't have any salsa on hand & used a can of Ro-Tel tomatoes. I also eliminated the salad dressing. Worked fine & everyone loved it. Our friends asked to take home the leftovers!

May 01, 2009

My husband wants this almost every week. He loves this Enchilada Bake. I usually make 2 and freeze one and cook the other. It is awesome!

Jun 22, 2009

I put the sour cream in with the meat mixture just to make it easier. Tasted great!

Apr 27, 2009

Very good and very easy. Clean up is a breeze because you've only dirtied a skillet. I put some salsa in the dish before adding the tortillas as ElizabethJ suggested. Good tip. The tortillas didn't stick. I made this as written except for adding sliced black olives. Yum. My husband loved this. Can't wait for leftovers; I know they will reheat nicely. I also added some lettuce and chopped tomatoes when serving as AR had suggested.


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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 1229 mg
  • 49%

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

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