Double Duty Layered Enchilada Casserole Recipes

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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.

MAKE AHEAD LAYERED ENCHILADA CASSEROLE



Make Ahead Layered Enchilada Casserole image

This recipe is very versatile and a good option for enchiladas made in a layered casserole. It can also be made with ground turkey, shredded cooked chicken or pork; add refried beans in the tortillas, or with green enchilada sauce instead of the red sauce, and its flavor is oustanding. Enjoy.

Provided by pink cook

Categories     < 4 Hours

Time 1h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef (or use ground turkey)
1 green pepper, chopped
1 small onion, chopped
1 teaspoon garlic powder
2 tablespoons chili powder
1 (10 1/2 ounce) can mushroom soup
1/2 cup water (to dilute the soup)
1 (8 ounce) can red enchilada sauce
12 flour tortillas (warmed to soften)
2 cups cheddar cheese, grated

Steps:

  • Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
  • Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
  • Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
  • Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
  • Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
  • Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
  • VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.

Nutrition Facts : Calories 496, Fat 25.8, SaturatedFat 11.7, Cholesterol 103.4, Sodium 780.8, Carbohydrate 29.9, Fiber 2.8, Sugar 2.2, Protein 34.7

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