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Fold-Over Tortilla Bake

Here’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour or corn tortillas (6 inches)
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced fresh cilantro, optional

Directions

  • In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside.
  • Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
  • Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts
2 tortillas: 473 calories, 25g fat (10g saturated fat), 69mg cholesterol, 1138mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 27g protein.

Reviews

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Average Rating:
  • dmkinsey
    Aug 6, 2020

    I made this last night, and my family of 3 loved it so much it is almost gone already. I was hoping to have the leftovers for dinner tonight, but there's only enough left for one person. So that will be me! :) I only had one can of stewed tomatoes, so I used it plus a can of diced tomatoes - that turned out just fine. Big hit for us, so I'll definitely be making this again.

  • kjh34
    Aug 6, 2020

    We love tacos and anything Mexican at our house! With 3 little ones, I love dishes that are quick and easy and this was it! I will be making this again! It was great! I only had green enchilada sauce so that's what I used and it was fantastic!

  • Kim
    Aug 4, 2020

    Totally awesome! I am sure regular stewed tomatoes would be fine but I was out of them so I used Ro-tel tomatoes & chilies. Big hit at our house.

  • recipehound54
    Aug 1, 2020

    I've made this for decades and it's always a hit. I think that if you wanted to kick it up a notch you could substitute chorizo for ground beef; just drain the cooked chorizo well so as to reduce the amount of grease. And JABlair, I agree with your response to Cruella747. A person can dislike a dish, explain why and move on; no need to insult others who may also be "from scratch" cooks. :)

  • Kimosaabe
    Aug 1, 2020

    Cruella appears to be one of those who is never pleased yet she always expects someone/something to please her. Sad.

  • JABlair
    Jul 19, 2020

    This recipe sounded interesting but I was worried about the stewed tomatoes. I followed the recipe exactly and it is delicious!!! Now a family favorite and this recipe went into my recipe box. It does not taste like stewed tomatoes but really good enchiladas. Cruella747 don’t be a Karen. Your review was uncalled for. If the recipe was not to your liking state why. I think you forgot the age old saying If you can’t say something nice (about people) don’t say it at all. Just because you didn’t like this does not mean the rest of us don’t have taste

  • Cruella747
    Jul 15, 2020

    Everything about this was horrible! I used flour tortillas, they got soggy, the sauce tasted like stewed tomatoes only. Throwing whole dish in the trash. I can't feed my family this! I'm an experienced from scratch cook. My standards must be higher than others.

  • Staci
    Jul 2, 2020

    I used some corn and some flour tortillas, I will not use the corn again, best advice, use flour tortillas,they hold up better, just heat them longer in oven. I will make this again, it's a good base for a Mexican lasagna type of meal.

  • krox722
    May 9, 2020

    Made as directed, excellent recipe. Easy and quick.

  • lstunek
    Mar 25, 2020

    My husband and I LOVED this. I did add 2 tsp chili powder and a packet of taco seasoning. I also used 16 oz of cream cheese and 15 corn tortillas because I can only find packs of 30 so I freeze the other half for the next time I make this.. which is often. Also freezes very well for lunches!