Enchilada Bake

Enchilada Bake Recipe

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Camille Hatcher


Can't remember where I found this recipe. I changed it a bit to make it more calorie friendly. We really enjoy this dish.

★★★★★ 1 vote
15 Min
55 Min


1 lb
extra-lean ground beef
1 large
onion (finely chopped)
1 c
enchilada sauce
1 c
chunky salsa
1 can(s)
black beans (drained & rinsed)
1 c
frozen, chopped baby spinach (thawed and squeezed dry)
1/4 c
zesty italian dressing (fat-free)
2 Tbsp
taco seasoning
8-inch flour tortillas
1 c
sour cream (fat-free)
8 oz
mexican blend shredded cheese

How to Make Enchilada Bake


  • 1In large skillet, brown beef and onion over medium-high heat; drain and return to skillet. Add enchilada sauce, salsa, beans, dressing and taco seasoning; mix well.
  • 2Cut 3 tortillas into 2-inch strips and randomly arrange covering bottom of baking dish. Cover tortillas with half (each) of the meat mixture, spinach, sour cream and cheese.
  • 3Cut remaining tortillas as above and arrange randomly on top of mixture and repeat all layers.
  • 4Cover with foil and bake at 400-degrees for 30-45 minutes. Remove cover and bake an additional 5-10 minutes until cheese is melted. Let stand 5 minutes before cutting to serve.
  • 5Serves 12: 250 calories per serving.

Printable Recipe Card

About Enchilada Bake

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy