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Enchilada Bake
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Enchilada Bake

A quick alternative to making enchiladas offering a delicious, simple meal.
Prep Time20 minutes
Cook Time20 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Servings: 6
Calories: 313kcal

Ingredients

  • 8 ea organic corn tortillas (Mi Rancho brand - thin credibles)
  • 1 tbsp butter (Kerrygold Irish butter)
  • 1/2 tsp unrefined pink Himalayan salt
  • 1 cup red bell pepper, chopped (Trader Joe's organic tri-color brand)
  • 1 cup yellow bell pepper, chopped
  • 1 cup small zucchini, chopped slice, then quarter each slice
  • 1 cup sweet onions, chopped
  • 15 oz. green enchilada sauce Siete or Somos brand
  • 6 oz. organic, 3-cheese Mexican cheese (Organic Valley brand - I used the thick cut for this recipe)
  • 1 cup Chipotle's barbacoa shredded beef

Instructions

  • Saute onions in butter and salt for 2-3 minutes over medium heat.
  • Add the peppers and zucchini and continue to cook for 5 minutes. Set aside.
  • Pour a few tablespoons of enchilada sauce in a 9x13 baking dish.
  • Cut the tortillas in half and arrange them in the bottom of the dish (as shown). This is the bottom layer.
    tortillas for layered enchilada bake
  • Spread half of the vegetable mixture over the tortillas.
  • Spread half of the shredded beef over the veggies.
  • Evenly spread about half of the jar of sauce over the beef and vegetable layer.
  • Top with half of the package of Mexican cheese.
  • Repeat the layers: veggies, beef, sauce, and cheese.
  • Bake uncovered at 375 degrees Fahrenheit for 20 minutes.
  • Finish by broiling for 2 minutes to brown the cheese.
  • Let sit for 5 minutes before serving.
  • For the healthiest version of this recipe, use high-quality, organic ingredients.
    Ingredients for Enchilada Bake

Notes

  1. I go to Chipotle and ask for 2 cups of their barbacoa, slow-cooked shredded beef. It makes this recipe easy and quite delicious.
  2. I sometimes use Elizabeth Rider's slow cooker chicken (from her Shredded Chicken Tacos recipe) and make it ahead of time. It's absolutely delicious! 
  3. For a vegetarian version of this recipe, omit the animal protein and use pinto beans instead.
  4. I serve this with some fat-free refried black beans and organic corn on a bed of spinach leaves (for color and added nutrition).