Berdies Cheese Enchilada Casserole Recipes

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MAKE AHEAD CHEESE ENCHILADA CASSEROLE



Make Ahead Cheese Enchilada Casserole image

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

Provided by Denise in da Kitchen

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

Steps:

  • Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
  • Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
  • Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
  • Dip each tortilla into sauce to coat both sides.
  • Spoon about 1/4 cup of the cheese mixture onto each tortilla.
  • Roll tortilla around filling.
  • Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
  • Pour remaining sauce over enchiladas.
  • Sprinkle with 1/4 cup cheddar cheese.
  • Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
  • Garnish with sour cream and sliced black olives.
  • **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.

CHEESE ENCHILADA CASSEROLE



Cheese Enchilada Casserole image

Make this Mexican standby suit your tastes: Use our cheese enchiladas as a base, then select a sauce and your choice of toppings for a fast dinner with fresh flavor every time.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 20m

Number Of Ingredients 7

1 1/2 cups of one of the following enchilada sauces:
Tomato-Jalapeno Enchilada Sauce
Tomatillo Enchilada Sauce
Chile-Raisin Enchilada Sauce
8 corn tortillas
2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

Steps:

  • Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Nutrition Facts : Calories 324 g, Fat 19 g, Fiber 3 g, Protein 17 g

EASY BEEFY CHEESY ENCHILADA CASSEROLE



Easy Beefy Cheesy Enchilada Casserole image

Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.

Provided by Sunny Anderson

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 25

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas

Steps:

  • Preheat the oven to 350degrees F.
  • For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
  • For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
  • To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

BERDIE'S CHEESE ENCHILADA CASSEROLE



Berdie's Cheese Enchilada Casserole image

If you love red enchiladas this is a fast, easy and non-messy way to enjoy them. This recipe is also great for potlucks.

Provided by Berdie

Categories     High In...

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 3

35 (4 1/2 inch) corn tortillas
2 (10 ounce) cans red enchilada sauce (I like to use HOT)
1 lb Mexican blend cheese (munster also works well)

Steps:

  • pre-heat oven to 350 degrees.
  • In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
  • Bake for 20 to 30 minutes uncovered.
  • Enjoy!

Nutrition Facts : Calories 670.1, Fat 33.1, SaturatedFat 18.2, Cholesterol 95.3, Sodium 1376.2, Carbohydrate 68.1, Fiber 9.1, Sugar 6, Protein 28.3

CHEESY VEGETARIAN ENCHILADA CASSEROLE



Cheesy Vegetarian Enchilada Casserole image

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Provided by Culinary Envy

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 7

cooking spray
10 (6 inch) corn tortillas, cut into quarters
1 (8 ounce) package sharp Cheddar cheese, cubed
1 onion, chopped
1 (3.8 ounce) can sliced black olives
1 (16 ounce) can green chile enchilada sauce
2 cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
  • Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 28.3 g, Cholesterol 96.2 mg, Fat 34.6 g, Fiber 4.8 g, Protein 23.4 g, SaturatedFat 21 g, Sodium 762.9 mg, Sugar 1.4 g

DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE



Double-Duty Layered Enchilada Casserole image

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. -Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8

5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
1-1/2 cups frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Shredded lettuce and chopped fresh tomatoes

Steps:

  • Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.

Nutrition Facts : Calories 409 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1031mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

CHEESY ENCHILADA CASSEROLE



Cheesy Enchilada Casserole image

Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

2 cups cut-up cooked chicken
1 teaspoon sugar
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (11 oz) whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

Steps:

  • Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  • Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  • Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Nutrition Facts : Calories 550, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 9 g, TransFat 1/2 g

CHEESY BEEF ENCHILADA CASSEROLE RECIPE



Cheesy Beef Enchilada Casserole Recipe image

Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.

Provided by Elyse Ellis

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 pound lean ground beef
1 large onion (diced)
2 1/2 cups salsa
1 can black beans, drained and rinsed ((15 ounce can))
1/4 cup Italian dressing
2 Tablespoons taco seasoning ((or 1 taco seasoning packet))
1/4 teaspoon ground cumin
6 8-inch flour tortillas ((corn tortillas will work as well))
1 can corn, drained ((15 ounce can))
1/2 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 tomato (diced)
1/4 cup fresh cilantro, minced

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
  • Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
  • Continue the next layer with remaining meat mixture and the rest of the cheese on top.
  • Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
  • Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHEESE ENCHILADA CASSEROLE



Cheese Enchilada Casserole image

Make and share this Cheese Enchilada Casserole recipe from Food.com.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup extra-sharp cheddar cheese, shredded
1 cup tomatoes, chopped
1 cup cottage cheese
1/3 cup green onion, sliced
2 teaspoons chili powder
2 garlic cloves, minced
9 corn tortillas (6-inch)
cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup monterey jack cheese, shredded

Steps:

  • Preheat oven to 375°F
  • Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
  • Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375F for 20 minutes or until cheese is melted.

Nutrition Facts : Calories 375.1, Fat 17.6, SaturatedFat 10.1, Cholesterol 48.8, Sodium 915.9, Carbohydrate 34.8, Fiber 5, Sugar 6.3, Protein 21.2

ENCHILADA CASSEROLE



Enchilada Casserole image

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

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

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, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

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From lilluna.com


CHILE AND CHEESE ENCHILADA CASSEROLE - GOOD CHEAP EATS
2021-06-19 Preheat the oven to 350 °. Grease a 9×13-inch baking dish. In a large mixing bowl, combine the sour cream and salsa verde. Add the tortillas, cheese, and chiles. Spoon the mixture into the prepared dish. Sprinkle the paprika over the top. At …
From goodcheapeats.com


BEEF ENCHILADA CASSEROLE - HOME. MADE. INTEREST.
2019-05-01 Instructions. Preheat oven to 350 degrees F. Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes. Add taco seasoning to the beef along with ¼ cup of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.
From homemadeinterest.com


CHEESY BEEF ENCHILADA CASSEROLE RECIPE | EATINGWELL
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes.
From eatingwell.com


CHEESE ENCHILADAS - THE SALTY MARSHMALLOW
2019-10-24 Heat oil in a non-stick skillet over medium-high heat. When the oil shimmers and is hot, add corn starch, followed by the chili powder and ground cumin. Stir the mixture until the cornstarch and spices are combined with the oil. Continue stirring and cooking until mixture is very fragrant-- about 2 minutes.
From thesaltymarshmallow.com


CHEESY ENCHILADA RICE CASSEROLE - SHE LIKES FOOD
2020-04-06 Pre-heat oven to 400 degrees F. Add all ingredients (only 1 cup of the cheese) to a large bowl and mix until combined. Pour ingredients into a large baking dish (9×14) and then top with the remaining 1/2 cup cheese. Bake casserole until …
From shelikesfood.com


THE BEST VEGETARIAN ENCHILADA CASSEROLE - FEASTING AT HOME
2016-01-17 Add corn and black beans, cumin, chili powder and salt and saute until warmed through. Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ …
From feastingathome.com


CHEESE ENCHILADA CASSEROLE - ALIDA'S KITCHEN
2011-06-01 Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too. With some advance prep work it can easily be assembled and on the table in around 30 minutes. There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce. Yet it’s just as tasty prepared in the …
From alidaskitchen.com


ULTIMATE BEEF ENCHILADA CASSEROLE - BAKING BEAUTY
2019-01-04 In a medium skillet cook onions and ground beef. Cook until onion is translucent and beef is no longer pink. In an 8x8 baking dish, spread a small amount of enchilada sauce on the bottom. Layer tortillas on the bottom. Spread with beef mixture, refried beans, enchilada sauce, green chilis, and cheese. Repeat process 2-3 times.
From bakingbeauty.net


EASY CHEESY CHICKEN ENCHILADA CASSEROLE - LOVE FROM THE OVEN
2020-08-31 In a medium size bowl, combine sour cream and taco seasoning and mix well. Chop or shred chicken into small pieces. Add to sour cream mixture and stir to combine. Pour approximately 1/2 inch of enchilada sauce into the baking dish, making sure to fully cover the bottom of the dish. Place a layer of tortillas onto the enchilada sauce to cover ...
From lovefromtheoven.com


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