ENCHILADA PIE CASSEROLE RECIPES
ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 918mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 28g protein.
CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
Layers of corn tortillas give this ultra-creamy chicken enchilada casserole some hearty structure, without requiring that you roll up individual enchiladas. While tender shredded chicken is a perfect fit, you can customize this family-favorite enchilada casserole with whatever protein you like. We love it with smoky shredded BBQ brisket or pulled pork in place of the chicken, or even small cooked and peeled shrimp.
Provided by MyRecipes
Total Time 1 hours 30 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat.
- Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
- Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.
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- To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.
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GROUND BEEF ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon
From tasteofhome.com
Reviews 4
Total Time 01 hours 10 minutes
Category Dinner
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Calories 352 calories per serving
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Reviews 4
Total Time 01 hours 10 minutes
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Calories 352 calories per serving
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- Remove from oven, and allow to rest for a few minutes. Enjoy.
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