Enchilada Casserole Recipes

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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.

ENCHILADA CASSEROLE



Enchilada Casserole image

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  • Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  • Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 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

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE



5 Ingredient Ground Beef Enchilada Casserole Recipe image

Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 7

1 pound lean ground beef
15 ounces enchilada sauce (1 can)
1 cup shredded Mexican cheese blend
8 corn tortillas (6 inch)
15 ounces black beans (rinsed and drained)
½ cup tomatoes (chopped, optional topping)
½ avocado (chopped, optional topping)

Steps:

  • Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
  • In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
  • In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
  • Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
  • Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
  • Repeat all layers one more time.
  • Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
  • If desired, top with tomatoes and avocado.

Nutrition Facts : Calories 397 kcal, Carbohydrate 40 g, Protein 30 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 812 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

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

Provided by MadzMom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 (16 ounce) can corn
1 (19 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 package corn tortilla, cut into 1/2 inch strips
1 cup finely shredded cheddar cheese
guacamole
diced tomato
sour cream
black olives

Steps:

  • Heat oven to 375.
  • Grease 2 qt.
  • baking dish.
  • Brown ground beef in large nonstick skillet over med.
  • heat until thoroughly cooked, stirring frequently.
  • Drain.
  • Add corn, enchilada sauce and green chiles, mix well.
  • Spoon 1/4 of beef mixture into baking dish.
  • Top with 1/3 of tortilla strips.
  • Repeat layers 2 times, ending with beef mixture.
  • Cover with foil.
  • Bake at 375 for 40 minutes.
  • Uncover; sprinkle with cheese.
  • Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.

Nutrition Facts : Calories 329, Fat 16.1, SaturatedFat 7.2, Cholesterol 68.9, Sodium 776.5, Carbohydrate 25.4, Fiber 3.1, Sugar 4.5, Protein 23

ENCHILADA CASSEROLE



Enchilada Casserole image

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

Provided by Claudia Whitlock

Categories     Chicken

Time 1h20m

Yield 1 Casserole, 8-10 serving(s)

Number Of Ingredients 10

5 -6 flour tortillas (I use the large ones)
1 1/2 lbs ground beef or 1 1/2 lbs chicken
1 package taco seasoning
chopped onion (to taste)
sliced or chopped jalapeno (optional)
1 can refried beans
1 can enchilada sauce
sliced black olives (optional)
2 -2 1/2 cups grated cheddar cheese (Sharp or Mexican are good)
cooking spray

Steps:

  • Brown beef, with onions and jalapenos.
  • Drain; add the Taco mix as directed.
  • Spray a casserole-baking dish with oil spray.
  • (Large enough dish to be able to place tortillas flat).
  • Add the flour tortillas in layers.
  • Spread each tortilla with 1-2 tablespoons of beans.
  • Distribute desired amount of meat mixture on beans.
  • Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  • Add some olives.
  • Add some cheese.
  • Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  • Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  • Cool 15-20 min. before serving.
  • It will set up better.
  • This will reheat in microwave in no time, it also, freezes well in single serving section.
  • Thaw before reheating.
  • I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4

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