Enchilada Bake Recipe

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Enchilada Bake

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


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.

About this Recipe

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