After days of bland food, I was just dying for some flavor. And when I think of big, bold flavor, I think of Mexican food, tacos, chilies, and enchiladas. I thought about making enchiladas, but I was too lazy to want to roll them all up. I thought about making parmesan baked potatoes since I have a bag sitting in my pantry just waiting to go bad (Ok, not Mexican food, but would have had flavor). I thought about tostadas, because what is easier than heating up a can of refried beans in the microwave and spreading it on tostada shells and dumping a bottle of hot sauce on it. I thought about taco meat, but I really didn't want just a bowl of it all by its lonesome. So, in some convoluted whirlwind epiphany, my brain threw them all together and came up with this five layer enchilada bake. I guess five layers depends on how you count, so don't give me too much grief if you have a different opinion on the number of layers, I had to name it something, right? Since we don't cook with cottage cheese in my house, I was trying to think of something to use to simulate that satisfying, creamy layer, and decided potatoes would possibly fit the bill. I know you may think it is strange, but just try it, I promise, you won't be disappointed. It is a little bit of enchilada, meets taco, meets tostada, and man was I happy with what they did when they all came together!
I tried to time my preparation of this so that it would still be warm when my husband got home from school. Thought I would surprise him with a meal that consisted of more than toast or cereal. He walked in the door, walked right over to the stove, turns around and says "Is this something I would like? It looks like something I would like!" I told him that I thought it was dang tasty, so hopefully he would too. Needless to say, he gave it rave reviews.
This is a hearty, satisfying meal, and it is pretty quick to make, especially if you are making it to use up leftover taco meat. If that is the case, then you will have it in the oven just a few minutes longer than however long it takes to nuke the potatoes.
Five Layer Enchilada Bake
Makes 6 large portions or 9 smaller portions.
- 9 corn tortillas (6 inch)
- 1 can refried beans
- 2 medium potatoes (about 5 ounces each-I used 2 red potatoes)
- 1 (4 ounce) can diced green chilies
- 12 ounces cooked taco meat (leftovers, or ground turkey/ground beef prepared with your favorite taco seasoning)
- 4 laughing cow original light wedges
- 4 ounces shredded colby-jack cheese
- 1 (15 to 16 oz.) can red enchilada sauce
- salt and pepper to taste
- If you do not have leftover taco meat, cook ground turkey/ground beef and add your preferred taco seasoning and set aside.
- Wash potatoes, poke several times with a fork and place on a microwave safe plate. Microwave until fork tender.
- Preheat oven to 375 degrees F. In an 8x8 or 9x9 baking dish, pour 1/4 to 1/2 cup of enchilada sauce in the bottom, enough to cover in a thin layer.
- Place three tortillas on top of the sauce, tearing and arrange as needed to completely cover.
- Heat the refried beans in the mircowave until hot. Spread them evenly over the tortillas.
- Cover the beans with another 3 tortillas, once again breaking up as needed to completely cover beans.
- Once potatoes are done cooking, scoop the flesh into a small bowl. Add the 4 laughing cow wedges and the diced green chilies. Season with salt and pepper to taste. Mix well. Spread this layer over evenly over the tortillas.
- Evenly distribute the cooked taco meat over the potato layer. Cover in one more layer of three tortillas, once again breaking them up as needed for complete coverage.
- Pour on desired amount of enchilada sauce to cover tortillas, and then spread the shredded cheese evenly over the top.
- Place in preheated oven for approximately 30 minutes, or until the cheese is browned and bubbly and it is hot all the way through.
- Let sit 5-10 minutes before serving.