Layered Enchiladas

Layered Enchiladas

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Renee' Warnock


I thawed out a pound of hamburger meat today and this is what I came up with. It was so much easier to make than traditional rolled enchiladas. Do not let the long directions make you think this is hard. The extra words are just added suggestions. I didn't measure every ingredient so I approximated some. It would be easy to adjust measurements and substitute ingredients to suit your taste. Afterwards I did a search for similar recipes and found many good ones; but none were exactly like this so I thought I'd share it. I hope you enjoy it as much as my family did.


★★★★★ 1 vote

6 or more
15 Min
45 Min


  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning
  • 2-3 clove
    garlic, minced
  • 1
    onion, chopped
  • 1 can(s)
    fat-free refried beans (optional)
  • 1 small can(s)
    chopped mild green chiles
  • 8-12 oz
    cottage cheese (i used fat-free)
  • 1 Tbsp
    chopped chives (i used dried)
  • 1 c
    cheddar or mexican blend shredded cheese
  • 12
    corn tortillas
  • ·
    *goya mole (9 oz. jar found in mexican food section) or other enchilada sauce

How to Make Layered Enchiladas


  1. Brown ground beef with 3/4 of chopped onion and minced garlic cloves. Add taco seasoning and cook according to package directions.
  2. Stir together in bowl: 1/2 can green chiles, chopped chives, shredded cheese (save some for the top) and cottage cheese.
  3. Wrap tortillas in damp paper towels and microwave until limp. (probably one minute or less)
  4. Layer in baking pan in the following order: small amount of sauce, tortillas, taco meat, refried beans (optional, but if you use them then heat with a little water to thin it so you can spoon it over the meat), and cottage cheese mix. Repeat layers ending with tortillas.
  5. Prepare in saucepan on stove: 1 part mole sauce to 3 parts water plus remaining canned green chiles. Heat until bubbling and starts to thicken some. Pour over prepared tortilla layers covering top completely.
  6. Sprinkle with remaining chopped onions and shredded cheese. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil during the last 10-15 minutes to brown top. Let sit for 5-10 minutes before cutting into serving pieces.
  7. ADDITIONAL COMMENTS AND SUGGESTIONS: I used an 8x8 inch baking pan because I had to fit it in my toaster oven. When my oven is fixed I'll use a 9x13 inch pan, a whole can of refried beans, more mole sauce or two cans of enchilada sauce (or 1 can enchilada sauce + 1 can cream of something soup). I used dried chopped chives because that's what I had; but you could use green onions, cilantro, corn or leave it out altogether. Use whatever cheese you have on hand--cheddar, mozzarella, even sliced american cheese (just layer). You can even stir in some sour cream or cream cheese, but I thought it tasted good without the extra calories. For the sauce you could use canned red or green enchilada sauce (omit the canned green chiles) or a mixture of that with cream of poblano, mushroom or chicken soup. You could also stir some sour cream into the sauce. I used the Goya brand of mole which is a concentrate. I used a couple of big spoonfuls and then added water to thin. Mole sauce has a unique, slightly sweet flavor and the ingredients (according to this brand's label) include ancho peppers, chocolate, cinnamon, raisins, almonds,peanuts and sesame seeds. It is not spicy and does not taste like any of the individual ingredients listed above. If you're adventurous give it a try. We really like it.

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About Layered Enchiladas

Course/Dish: Beef Tacos & Burritos
Regional Style: Mexican

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