Description
A hearty, layered Tex-Mex dish that combines tortillas, meat, beans, cheese, and enchilada sauce into a lasagna-style bake—perfect for family meals or gatherings.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded cooked chicken or ground beef
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 can refried beans or 1.5 cups black beans
- 1 medium onion, diced
- 1 can diced green chilies (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet, sauté diced onions until translucent.
- Add cooked chicken or beef, season with salt, pepper, and add green chilies if using. Mix and set aside.
- Spread a thin layer of enchilada sauce at the bottom of the baking dish.
- Place a layer of tortillas over the sauce, trimming as needed to fit.
- Spread meat mixture over tortillas, followed by beans and cheese.
- Repeat layers: sauce, tortillas, meat, beans, cheese, ending with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing.
- Garnish with chopped cilantro before serving.
Notes
- Use flour tortillas for a softer texture.
- Add sautéed bell peppers or corn for extra veggies.
- Layer in sour cream or crema for creaminess.
- Use red and green sauce for a Christmas-style version.
- For vegetarian option, skip meat and double the beans and veggies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg