Layered Enchiladas
Cook Time
Cook Time
  • 1 red bell pepperchopped
  • 1 green bell pepperchopped
  • 1medium onionchopped
  • 1medium yellow squashchopped
  • 1pound cooked chicken, pork, or beef shredded or chopped
  • 1can black beansdrained and rinsed, 15 ounce
  • 15 extra thin corn tortillas
  • 8ounces Shredded Cheese
  • 1½ -2cups Enchilada Sauce
  • Optional toppings: green onion, cilantro, jalapenos, lime juice, avocado,
  1. Heat a large cast iron skillet over medium-high heat before covering with cooking spray. Add peppers, onion and squash and cook for 5-7 minutes until the veggies have reduced in volume. Add the protein and black beans and cook for 2-3 minutes until warmed through.
  2. In a large baking dish (about 3-4 quarts in size) spread a ladle of sauce across the bottom and spread out tortillas* to form a bottom layer. Top with half the veggie/protein mix and sprinkle one-third of the cheese over it. Form the second layer of tortillas, top with another ladle of sauce, the second half of the veggie/protein mix, and another third of the cheese. Form the final layer of tortillas and top with remaining sauce.
  3. Cover with foil and bake for about 25 minutes at 375°F. Uncover, sprinkle remaining cheese over top, and bake another 10 minutes until melted.
  4. Add any desired toppings before serving.
Recipe Notes

*Pro tip for layering tortillas to maximize tortilla surface area:sauce ratio. Halve some of the tortillas then line the edges of the pan with the straight edge. This makes sure that tortilla actually reaches all the edges/corners of your pan and then you only need 1-2 whole tortillas to cover any gaps in the middle.

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

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