Layered Enchilada Bake

This video was done in partnership with FAST Blackfeet and with funding from Running Strong for American Indian Youth. It is also offered as a scaled recipe for commercial kitchens in the toolkit for incorporating more traditional foods into school meal programs.

Feel free to add meat (ground bison or shredded turkey is a great option) in the layer filling as well. The ingredients in this recipe were originally selected because of their ability to be purchased through the WIC program so you’ll notice the non-Indigenous cheese. Feel free to remove or make substitutions if you’re avoiding dairy. 

Layered Enchilada Bake

Servings 9


  • 1+1 Tbsp olive oil
  • 1/2 medium onion diced
  • 1/2 cup mushroom chopped
  • 1 can 15 oz. stewed OR diced tomatoes
  • 1 can 15 oz. kidney beans or black beans, drained OR 1 1/2 cups cooked beans
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 corn tortillas
  • 1 cup Monterey Jack cheese shredded
  • Optional: 1/2 cup jalapeño chopped
  • Optional: Add cooked shredded chicken or ground meat into the filling


  • Heat oven to 350°F.
  • Heat 1 Tbsp oil in frying pan on medium heat. Add onion, mushroom and green pepper. Cook 2-4 minutes or until tender.
  • Add tomatoes and spices and cook for 2 more minutes
  • Add beans. Stir to combine.
  • Tear tortillas into bite-size pieces.
  • Layer 1/2 tortillas, 1/2 filling and 1/2 cheese in 8-inch baking pan that has been coated with 1 Tbsp of olive oil. Repeat layers, ending with cheese.
  • Bake uncovered for 20 minutes