Layered Enchilada Bake Recipe

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All the flavors of enchiladas without the effort of rolling up the tortillas. Also great for potlucks.
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  • 1 package McCormick® Enchilada Sauce Mix
  • 1 1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 pound lean ground beef or ground turkey
  • 1 can (16 ounces) kidney beans, drained and rinsed
  • 1 can (8 3/4 ounces) whole kernel corn, drained
  • 8 corn tortillas or flour tortillas (6-inch)
  • 2 cups shredded Cheddar cheese, divided
  • Assorted toppings, such as chopped green onions, chopped tomato and sour cream
15 mins
30 mins
1. Preheat oven to 350°F. Stir Sauce Mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally.

2. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, corn and 1/2 cup of the sauce.

3. Cover bottom of greased 13x9-inch baking dish with 4 of the tortillas. Layer with 1/2 each of the sauce and filling mixture, and 1 cup cheese. Repeat layers with remaining tortillas, sauce, filling and cheese.

4. Bake 20 minutes or until heated through. Serve with desired toppings.
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