Cheesy Folded Tortilla Bake Recipes

FOLD-OVER TORTILLA BAKE

Steps:

• In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; 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 each warm tortilla 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.

CHEESY FOLDED TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
• In a large skillet, cook ground beef and onion until beef is no longer pink. Drain if needed. Stir in the cumin, salt and pepper.
• Add the diced tomatoes and green chilies and enchilada sauce and stir to combine. Bring to a simmer and cook for 8-10 minutes. Spread half of the meat sauce in the prepared pan.
• In a medium bowl, mix the cream cheese, diced green chilies, and 1/2 cup of Monterrey jack. Spread cream cheese mixture over tortillas. Fold tortillas in half and arrange over meat sauce in pan.
• Pour remaining meat sauce over tortillas. Bake for 15 minutes. Sprinkle with remaining cheese and bake for 5-10 minutes longer, or until cheese is melted.

TORTILLA BREAKFAST BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.