Cheesy Enchilada Casserole Recipes

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CHEESY ENCHILADA CASSEROLE



Cheesy Enchilada Casserole image

This easy Cheesy Enchilada Casserole your whole family will love! My husband requests it all the time! Make it with leftover shredded chicken or beef.

Provided by Erica Walker

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 13

1 pound ground beef ((shredded chicken or roast beef can also be used))
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
5 ounces cream cheese
1/4 cup light sour cream
10 ounces red enchilada sauce
1 cup sharp cheddar cheese (shredded and divided)
1 cup Monterey Jack cheese (shredded and divided)
1 cup frozen corn (thawed)
4 ounces green chiles (diced )
12 ounces egg noodles
salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, bring water to boil and cook egg noodles according to package instructions, drain and set aside.
  • While noodles are cooking, brown your ground beef in a large skillet and drain the fat. Add chili powder, cumin, and cayenne pepper to beef mixture.
  • Add cream cheese and stir until well combined.
  • In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
  • Pour sour cream mixture over the beef and simmer for 2-3 minutes.
  • Add pasta to the beef mixture and stir until well combined.
  • Pour pasta mixture into a 9x13 baking dish and top with the remaining cheese.
  • Bake 10-15 minutes or until cheese is melted.
  • Serve and enjoy!

Nutrition Facts : Calories 351 kcal, Carbohydrate 27 g, Protein 17 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 84 mg, Sodium 420 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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 CHILADA CASSEROLE



Cheesy Chilada Casserole image

This easy Mexican casserole is so easy and versatile. Play around with different spices to satisfy your personal taste buds. If you like it spicy, add some jalapeno peppers to kick it up a notch! Serve with sour cream, guacamole, and additional picante sauce on the side.

Provided by kkennedy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 pound ground beef
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup picante sauce
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
12 corn tortillas, divided
2 cups shredded Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided
2 cups shredded lettuce
1 large tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
  • Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
  • Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
  • Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
  • Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 34.3 g, Cholesterol 78.7 mg, Fat 26.4 g, Fiber 6.9 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 1105.9 mg, Sugar 6.5 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

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.

CHEESY ENCHILADA CASSEROLE



Cheesy Enchilada Casserole image

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

Provided by jnearing

Categories     Beans

Time 50m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium green pepper
1 medium onion
1 clove garlic (or equivalent)
1 (15 ounce) can pinto beans with jalapeno peppers
1 (15 ounce) can tomato sauce
1 cup Pace Picante Sauce
1 teaspoon cumin
1/2 teaspoon salt
12 flour tortillas
2 cups monterey jack cheese (shredded)

Steps:

  • Brown meat with pepper, onion, and garlic in a skillet.
  • Drain.
  • Add beans, tomato sauce, picante sauce, cumin, and salt.
  • Simmer 15 minutes.
  • In a 13x9x2 baking dish, layer meat mixture, tortillas, meat mixture, half of cheese, tortillas, meat mixture.
  • Cover with aluminum foil and bake for 20 minutes at 350 degrees.
  • Remove foil and top with remaining cheese.
  • Bake uncovered for 5 minutes.

Nutrition Facts : Calories 269.2, Fat 13.9, SaturatedFat 6.4, Cholesterol 42.5, Sodium 731.1, Carbohydrate 21.1, Fiber 2.1, Sugar 3.5, Protein 15.1

SIX SISTERS CHEESY ENCHILADA CASSEROLE



Six Sisters Cheesy Enchilada Casserole image

This sounds delicious and super easy to make. It uses low-fat ingredients whenever possible to cut back on fat and calories. For more recipes, check out the Six Sisters' Stuff site!

Provided by PSU Lioness

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef (90% lean)
1 large onion, chopped (or season with Onion powder or minced onion)
2 1/2 cups salsa
1 (15 ounce) can black beans, rinsed and drained
1/4 cup fat-free Italian salad dressing
2 tablespoons low-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas, torn up (8 inches)
1 (15 ounce) can corn, drained or 1 1/4 cups frozen corn
3/4 cup low-fat sour cream
2 cups low-fat Mexican cheese blend, shredded
1 cup shredded lettuce
1 medium tomatoes, chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400.
  • 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, taco seasoning and cumin.
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
  • Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
  • Repeat this layer one more time with remaining tortillas and meat.
  • The last & final layer should be the remaining 1 cup cheese.
  • Cover with foil that has been sprayed with 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 338.9, Fat 11.4, SaturatedFat 4.6, Cholesterol 45.9, Sodium 761, Carbohydrate 41, Fiber 7.2, Sugar 7.2, Protein 20.8

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

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.

CHEESY CHICKEN ENCHILADA CASSEROLE



Cheesy Chicken Enchilada Casserole image

Honorable Mention Bisquick® Recipe Contest 2010! Satisfy the "what to feed the family tonight" question with a hearty Mexican bake topped with fresh lettuce, tomatoes and more.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

2 cups diced cooked chicken
1 can (15.5 oz) pinto beans, drained, rinsed
1/2 cup Old El Paso™ Thick 'n Chunky salsa (from 12-oz jar)
3 teaspoons chili powder
1/4 teaspoon garlic powder
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 cup Original Bisquick™ mix
3/4 cup milk
2 tablespoons butter, melted
1 cup shredded lettuce
1 plum (Roma) tomato, diced (1/2 cup)
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
  • In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
  • Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 1 g

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

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From damndelicious.net


EASY CHEESY BREAKFAST ENCHILADAS RECIPE - DINNER, THEN DESSERT
2021-04-22 Add ¼ cup of mixture to each tortilla with 2 tablespoons of shredded cheddar. Roll each tortilla closed and add to baking dish seam side down. In the same (now empty) medium bowl add the eggs, heavy cream, milk, salt, pepper and flour and whisk well until smooth. Pour over the tortillas. Cover and bake for 20 minutes.
From dinnerthendessert.com


CHEESY ENCHILADA RICE AND BEANS CASSEROLE - MOMMY'S HOME …
2014-10-22 Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well. . . . Place the mixture in an 8×8 casserole. . . . Sprinkle with the rest of the cheese and corn. Bake for 30-35 minutes or until the cheese is melted and bubbling.
From mommyshomecooking.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


CHEESY CHICKEN ENCHILADA BAKE | MEL'S KITCHEN CAFE
2021-04-23 Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside. In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they’ll cook a bit more in the oven).
From melskitchencafe.com


GROUND BEEF ENCHILADA CASSEROLE · EASY FAMILY RECIPES
2022-03-22 Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. Mix to combine. In a 8×8 casserole dish, pour the reserved enchilada sauce and spread to cover the bottom. Lay half of the tortillas in the bottom of …
From easyfamilyrecipes.com


EASY CHEESY ENCHILADA CASSEROLE - BAKING WITH MOM
2020-10-05 Layer ¼-½ cup of enchilada sauce on the bottom of a greased 3 quart casserole dish. 6 corn tortillas, ⅓ of hamburger mixture, ½ cup cheese. Repeat until you have 3 layers of corn tortillas. Pour any remaining enchilada sauce on top of final layer and add the remaining cheese. Cover with foil and bake for 30-35 minutes or until cheese is ...
From bakingwithmom.com


CHEESY ENCHILADA RICE SKILLET - DAMN DELICIOUS
2014-09-17 Directions: In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice, corn, black beans, enchilada sauces, chili ...
From damndelicious.net


CHEESY CHICKEN ENCHILADA CASSEROLE | EASY CHICKEN CASSEROLE
2017-09-30 Preheat the oven to 375 F. In a large baking dish spread about 4-5 Tbsp. enchilada sauce to cover the bottom. Arrange tortillas to cover the bottom (place 2 tortillas and use smaller pieces of tortilla, like quarters of the circle to cover the bottom). Gently spread ½ …
From omgchocolatedesserts.com


EASY CHEESY ENCHILADAS
2022-06-13 Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side. Pour ¼ cup of the enchilada sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of cheese (reserve ½ cup for sprinkling on top). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over ...
From whatskpcooking.com


CHEESY BEEF TORTELLINI ENCHILADA CASSEROLE - JO COOKS
2022-03-30 All you need are 4 ingredients, tortellini, ground beef, some cheese and enchilada sauce. Now you could use different sauces here, like a good marinara, but personally I love enchilada sauce, so this casserole sort of tastes like an enchilada. I love tortellini, well I love any pasta really, and I’d like to start making my own pasta soon.
From jocooks.com


CHEESY ENCHILADA MEATBALL CASSEROLE RECIPE - PILLSBURY.COM
2017-06-22 2. In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish. 3. Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.
From pillsbury.com


CHICKEN ENCHILADA CASSEROLE - CREAMY CHEESY ENCHILADA PERFECTION!
2017-09-18 Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined. Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken. Repeat the layers.
From bunsinmyoven.com


BEEFY ENCHILADA CASSEROLE – CATHERINE'S PLATES
Turn off burner. In baking dish spread 1/4-1/2 cup of enchilada sauce over bottom of dish. Layer 1/3 of tortillas covering the sauce. Add 1/2 meat mixture, then add 1/2 - 3/4 cup of shredded cheese on top of meat. Pour 1/2 cup of enchilada sauce over cheese. Repeat with 1/3 of the tortillas covering sauce. Add rest of meat mixture to cover sauce.
From catherinesplates.com


CHEESY BEEF ENCHILADA CASSEROLE | THE BEST BEEF CASSEROLE RECIPE
2021-05-04 How To Make a Beef Enchilada Bake. Preheat oven to 350 degrees F. and spray a 9 x 13 inch baking dish lightly with cooking spray. Cook rice according to package directions then place in a large bowl. To rice bowl, add black beans, green chilies, diced tomatoes, salt, cumin and pepper. Stir to combine then transfer to 9 x 13 inch baking dish.
From picky-palate.com


ENCHILADA LENTIL CASSEROLE – EASY CHEESY VEGETARIAN
2020-07-19 If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F). When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine.
From easycheesyvegetarian.com


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