Enchilada Bake | CelebrateMORE.com

Enchilada Bake

Yield: 8

Enchilada Bake


  • 1 Tbsp. Canola Oil or Olive Oil
  • 1/2 Medium Onion, chopped
  • 1/2 Cup Mushroom, chopped (optional)
  • 1/2 Cup Green Pepper, chopped (optional)
  • 1 Can (15 Oz.) Kidney Beans, drained and rinsed
  • 1 Can (15 Oz.) Diced Tomatoes
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 8 Corn Tortillas
  • 1 Cup Monterey Jack Cheese, shredded
  • Non-Stick Cooking Spray
  • Suggested Toppings:
  • Shredded Lettuce
  • Black Olives
  • Sliced Avocado
  • Light Sour Cream (or Try Plain, Non-Fat Greek Yogurt)


  1. Preheat the oven to 350 F.
  2. Heat oil in a frying pan over medium heat. Add onion (as well as mushrooms and green pepper if you choose). Cook for 2-4 minutes or until tender.
  3. Add in kidney beans, diced tomatoes, chili powder, and garlic powder. Stir well and let simmer for a few minutes.
  4. While that is cooking, tear the corn tortillas into small pieces- about 2 in squares.
  5. Spray a baking dish with non-stick spray. In the baking dish, layer the ingredients in the following order: half of the tortilla pieces, half of the beans and tomato mixture, and 1/2 Cup of cheese. Repeat with remaining ingredients for second layer.
  6. Bake (uncovered) for 20 minutes at 350 F. Let cool for 2-5 minutes.
  7. Top with shredded lettuce, black olives, light sour cream and avocados.


Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.