Layered Enchilada Bake

READY IN: 1hr 50mins
Recipe by Concoctionista

From Kraft Food & Family. All the flavor of a good Mexican recipe, but none of the work.

Top Review by Ginny Sue

This had a good flavor, and was easy to make. The only problem I had was that the bottom layer of tortillas got very hard during baking and were impossible to cut thru, and also too hard to eat. I put the leftovers in the refrigerator, and by the next day the bottom layer had softened so it was easier to cut and eat. This was actually better the second day than the first.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Line 13x9-inch pan with foil.
  3. Brown meat with onions & drain.
  4. Add salsa, beans, dressing and chili powder; mix well.
  5. Arrange 3 of the tortillas in a single layer on the bottom of the disk and cover with half of each the meat, sour cream and cheese.
  6. Repeat the layers.
  7. Bake covered with foil 30 minutes.
  8. Remove foil and bake another 10 minutes.
  9. Let stand 5 minutes, then serve.
  10. To cook later: freeze assembled casserole for up to 3 months.
  11. Preheat oven to 400°F.
  12. Bake, covered for 1 hour and then uncovered for 15-20 minutes.
  13. Let stand 5 minutes, then serve.

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