BEST BEEF ENCHILADA CASSEROLE RECIPES

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BEST BEEF ENCHILADA CASSEROLE RECIPE - HOW TO MAKE BEEF ...



Best Beef Enchilada Casserole Recipe - How to Make Beef ... image

Beef Enchilada Casserole is a hearty comfort food that will feed a crowd.

Provided by Ree Drummond

Categories     breakfast

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 19

1 c.

long-grain white rice

2 tbsp.

olive oil

1 1/2 lb.

ground beef

1

medium onion, chopped

2

garlic cloves, finely chopped

2

4-ounce cans diced green chiles

2 tsp.

ground cumin

2 tsp.

paprika

1 tsp.

kosher salt

1/2 tsp.

black pepper

1

large tomato, chopped

1 c.

corn kernels, thawed if frozen

1

16-ounce jar salsa verde

12

small corn tortillas

3 c.

grated sharp cheddar cheese (about 12 ounces)

2

10-ounce cans enchilada sauce

1/2 c.

chopped black olives

3

scallions, thinly sliced

Sour cream, for serving

Steps:

  • Cook the rice according to the package directions. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.  Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

BEST CHICKEN ENCHILADA CASSEROLE RECIPE - HOW TO MA…



Best Chicken Enchilada Casserole Recipe - How To Ma… image

We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish.

Provided by Makinze Gore

Categories     gluten-free    Cinco de Mayo    feed a crowd    weeknight meals    dinner    main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 15

2 tbsp.

extra-virgin olive oil

1

medium onion, chopped

1

bell pepper, chopped

2

cloves garlic, minced

1

(15.5-oz.) can black beans, rinsed and drained

1

(15.25-oz.) can corn, drained

3 c.

cooked, shredded chicken

1

(4.5-oz.) can diced green chilis

2

(10-oz.) cans enchilada sauce

18

corn tortillas

2 c.

shredded cheddar

2 c.

shredded Monterey jack

Sour cream, for garnish

Freshly chopped cilantro, for garnish

Diced avocado, for garnish

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.  Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese. 

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BEST CHICKEN ENCHILADA CASSEROLE RECIPE - HOW TO ... - DELISH
We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish.
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Reviews 4.6
Total Time 50 minutes
Category gluten-free, Cinco de Mayo, feed a crowd, weeknight meals, dinner, main dish
Cuisine Mexican, Tex Mex
  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.  Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese. 
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