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    You are in: Home / Recipes / Fold-Over Enchilada Bake Recipe
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    Fold-Over Enchilada Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Ranch mom's Note:

    This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in Taste of Home's Casserole Cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated.

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    Units: US | Metric


    1. 1
      In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
    2. 2
      Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
    3. 3
      Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
    4. 4
      Let sit for 5 minutes.
    5. 5
      Serve with sour cream and chopped cilantro.

    Ratings & Reviews:

    • on July 23, 2008


      I wasn't real sure about this one, but WOW! I knew my husband & I would probably like it, but my son went LOO-LOO over it! I will have to say that the next time I make it, I'm going to try it with shredded chicken and the green enchilada sauce.... I'll let you know how that one turns out! **Thanks Ranch Mom**

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fold-Over Enchilada Bake

    Serving Size: 1 (474 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.0
    Calories from Fat 367
    Total Fat 40.8 g
    Saturated Fat 19.6 g
    Cholesterol 118.2 mg
    Sodium 1536.1 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 4.7 g
    Sugars 8.7 g
    Protein 33.3 g

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