Smart Choice Layered Enchilada Bake Recipes

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
• Arrange 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.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

SMART-CHOICE ROASTED TURKEY ENCHILADA BAKE

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients.
• Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.

SMART-CHOICE LAYERED ENCHILADA BAKE

Steps:

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

LAYERED ENCHILADA BAKE

Steps:

• Preheat oven to 400°F.
• Line 13x9-inch pan with foil.
• Brown meat with onions & drain.
• Add salsa, beans, dressing and chili powder; mix well.
• 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.
• Repeat the layers.
• Bake covered with foil 30 minutes.
• Remove foil and bake another 10 minutes.
• Let stand 5 minutes, then serve.
• To cook later: freeze assembled casserole for up to 3 months.
• Preheat oven to 400°F.
• Bake, covered for 1 hour and then uncovered for 15-20 minutes.
• Let stand 5 minutes, then serve.

SMART-CHOICE FIESTA BEEFY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Stir in half the 2% Milk VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
• Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

SMART-CHOICE ENCHILADA CASSEROLE

Steps:

• Microwave meat and onions in 2-qt. microwaveable dish on HIGH 4 to 6 min. or until meat is no longer pink, stirring every 2 min.; drain.
• Stir in tomato sauce, water and chili powder. Microwave 5 to 9 min. or until slightly thickened, stirring every 4 min. Transfer to bowl.
• Place 1 tortilla in same microwaveable dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream.

MAKE AHEAD LAYERED ENCHILADA CASSEROLE

Steps:

• Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
• Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
• Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
• Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
• Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
• Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
• VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees F.
• Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
• 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.
• Bake 40 minutes or until casserole is heated through and cheese is melted, uncovering after 30 minutes. Let stand 5 minutes.

SPEEDY ENCHILADA BAKE

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.
• In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.
• Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.
• Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.