Enchilada Bake

This recipe is easy to assemble in the morning and wonderful to come home to after an active day!

The source of this recipe is from my friend Stephanie; here is a note from her:

“(My kids) love making it – it’s a great way to get them tasting and exploring beyond their comfort zone and a neat hands-on math lesson.  This is a very forgiving recipe. You can add/change vegetables, replace the yogurt and ricotta with cottage cheese that’s blended until smooth, add shredded chicken, modify the spices, use fresh tomatoes, change the cheese, etc. I hope you and your kids enjoy it!”


– 1/4 onion, diced

– 1 clove garlic, diced

– 1 can stewed tomatoes, diced (no salt/seasonings added)

– 1 can kidney beans, drained

– 2 T mild chili powder

– 2 t cumin

– 1/2 C plain, nonfat yogurt

– 1/2 C low-fat ricotta cheese

– Nonstick cooking spray

– 9 corn tortillas, halved

– 4 oz part-skim mozzarella cheese, grated



Preheat oven to 350 degrees. In one bowl combine onion, garlic, tomatoes, kidney beans, chili powder, and cumin. In another bowl combine yogurt and ricotta. Spray a 9-inch baking pan with nonstick cooking spray and lay 6 tortilla halves on the bottom. Top them with 1/3 of the cheese mixture, 1/3 of the bean mixture, and 1 oz of the mozzarella, then arrange 6 more halves and repeat the layering process. When you have all 3 layers complete, add the remaining grated mozzarella to the top (you may want to add a little more). Bake for 30 minutes. Serves 6.


For the crockpot: 

– Olive oil

– 1 15 oz can of beans, thoroughly rinsed

– Onions

– Garlic

– 1 jar of salsa

– 1 bunch cilantro, washed and chopped

– 1 teaspoon cumin

– 1 teaspoon chili powder

– 1 large container of cottage cheese

First, prepare the slow cooker to avoid the food sticking to the edges, with 1 Tablespoon of olive oil rubbed around the edges of the slow cooker. Then, layer the ingredients in a slow cooker, using halved corn tortillas to separate layers.  It takes about 3 small tortillas, halved, to cover a layer in my slow cooker;  you use more corn tortillas as you make the layers.  I used 9 tortillas total, as I made 3 layers. Cook in slow cooker on high for about 4 hours.  Once it was cooked, we topped with shredded cheese.  Yum!


Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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