Enchilada Bake

400 calories; $3.75 / serving

Layering enchiladas is a heck of a lot easier than rolling them up individually, in my opinion. But if you prefer rolled enchiladas, then I say “to each his own”. This recipe is pretty basic, giving you a lot of freedom to make changes and create your own recipe.

  • 1 can Enchilada Sauce
  • 1 Packet Taco Seasoning
  • 1 lb ground turkey or beef
  • Flour or Corn Tortillas
  • 2 cups shredded cheddar cheese or Mexican cheese blend
  • Taco toppings of choice: lettuce, tomato, cilantro, green onions, black olives, sour cream, chili peppers, chopped onion, guacamole

In a skillet, brown the meat. Drain; Add the taco seasoning, and follow the instructions on the taco seasoning packet to finish the meat. Spread a third of the enchilada sauce on the bottom of a greased 13-in. x 9-in. baking pan. Place three tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 2/3 cups cheese. Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 2/3 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes, then top with choice of taco toppings before cutting.

LOW CARB OPTION: cut some zucchini into boats (see image) and stuff the boats with the enchilada filling and toppings!

VEGETARIAN OPTION: fill the enchiladas with seasoned mashed sweet potatoes instead of ground meat! so good….

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