Layered Enchilada Bake
Ingredients
- 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
Instructions
- 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