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Layered Enchilada Bake

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Servings: 9
Ingredients Method

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

Method
 

  1. Heat oven to 350°F.
  2. Heat 1 Tbsp oil in frying pan on medium heat. Add onion, mushroom and green pepper. Cook 2-4 minutes or until tender.
  3. Add tomatoes and spices and cook for 2 more minutes
  4. Add beans. Stir to combine.
  5. Tear tortillas into bite-size pieces.
  6. 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.
  7. Bake uncovered for 20 minutes