A layered favorite with bold flavor and smart nutrition.
This easy-to-assemble Enchilada Stack features Red Gold® Low Sodium Enchilada Sauce, white corn tortillas, refried beans, and a blend of reduced-fat cheeses. It’s a satisfying, student-approved option that fits seamlessly into your K12 menu rotation.
Crediting
- Number of Portions: 15
- Meat/alt: 2 oz
- F/V/J: 0.5 Cup
- Serving Size: 1 Piece
- Grain/Bread: 2 oz
- Milk: 0 FL oz
Ingredients
- 1 tortilla (30 servings) White Corn Tortilla, 6″, Rudy’s
- 4 cups Red Gold® Low Sodium Enchilada Sauce
- 7.5 cups Refried Beans
- 15 oz Mozzarella Cheese, part skim milk, shredded
- 15 oz Reduced Fat, Reduced Sodium Shredded Cheddar Cheese
Instructions
Step 1
Cut tortillas into approx. 3” strips. Place tortilla strips into a large mixing bowl.
Step 2
Add 4 cups Red Gold Enchilada sauce and coat well.
Step 3
Spray full size 4″ hotel pan with oil and evenly spread HALF of the tortilla strips.
Step 4
Spread entire amount of beans over tortillas.
Step 5
Mix cheeses together. Layer HALF the cheese over beans.
Step 6
Layer with other half of tortillas on top of the beans, pour any remaining sauce on top of tortillas.
Step 7
Top with other half of cheese.
Step 8
Cover with foil and bake for 10-12 minutes.
Step 9
Take foil off and finish baking for another
6-8 minutes. Cut into 15 equal portions.
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