Why use low-fat on this dish? Use what tastes good and enjoy a smaller portion. I have made this dish for years (called it "stacked Enchiladas")using beef or pulled pork, green enchilada sauce or red but I never compromised flavor for low-fat.
I like this lighter version of a Mexican lasagna, people that would like it full fat should not be harsh on the cook that gave this recipe, just make it your way, really liked the dish, thank-you to the cook, I'm proud of you for sticking to your style.
I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS!
Used shredded slow cooker pork loin--delish!
This is a great recipe that can easily be doubled or more to make a tasty dish to take to a potluck. Depending on the enchilada sauce and the seasonings, this can have a nice amount of "heat" which is tempered by the sour cream. I spread the beans on the tortillas before placing them in the pan. Once I had all the bean-covered tortillas in place, I scooped sour cream on top and spread around with a spatula. Did all the rest of the layering from there. Easy peasy.
I was trying to use up all the groceries I actually had in the house before going to the store and came across this recipe when I plugged refried beans into the ingredient search. I used ground chuck made my own taco seasoning and enchilada sauce and combined mozzarella and cheddar cheese instead of using the Mexican blend. I also used only 9 corn tortillas. To make things easier I spread the refried beans onto the tortillas as I laid them in the pan. This turned out quite good. No one would ever believe I was toward the end of my groceries!
This tasted really good for a low fat recipe. I had a little trouble spreading the beans maybe next time i will spread it on each tortilla before layering. I also added green onions on top before serving.
Fabulous! a great recipe however you like it, w/full fat ingredients as the recipes contributor noted can be swapped in per your preference. I find myself making it with some lower fat ingredients, and some full... but thats the way we like it. I don't race around focused on being "fit" 24-7 and I don't completely ignore the fact that healthy eating and living translates into a longer life. That said, for those in either extremist camp.. enjoy what you want but don't make me suffer your lifestyle preaching. I have my own and LOVE it! and I love this recipe. for a slight change try flour tortillas, and if you use the larger ones, they're easily cut and arranged to fit whatever pan/dish you use. I've even tried in a bundt pan! that was fun! Thanks for posting the recipe Katherine!
Thanks everyone for trying this recipe! After a few years of making it myself and reading your wonderful reviews I wanted to add a couple of things. First, I use yellow corn tortillas which bring that fat and calorie count down even lower. I see so many people who've been happy with flour and whole wheat so it's certainly not a necessity, though. Also, over the years I've stopped spreading the beans and sour cream. Instead I use a pastry bag to pipe them. If you don't have a pastry bag, use a plastic Ziploc bag with a corner cut off. (You'll probably want to warm the beans slightly so they'll be easier to pipe.) I'm so proud of this recipe and how it's brought joy to people I've never even met. Thank you all, so much!
