Enchilada Hotdish Recipes

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ENCHILADA HOTDISH



Enchilada Hotdish image

Because I'm from Minnesota, this is a "hotdish", not a casserole. This is a combination of things I liked from a few different recipes. The result - deliciousness! A little zippy, but not overly hot.

Provided by Wendelina

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 lb ground beef (can use chicken instead)
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon celery salt
2 (10 3/4 ounce) cans cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies
1 dozen flour tortilla, cut in half
2 (10 ounce) cans enchilada sauce, divided (red or green)
1 (16 ounce) can refried black beans
4 cups mexican cheese, shredded
1 (10 ounce) can ro-tel diced tomatoes and chilies in lime juice
sour cream (optional)
fresh cilantro (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly coat a 9 x 13 pan with cooking spray.
  • In large skillet, melt butter over medium heat. Add onions and garlic and cook until tender; about 5 minutes.
  • Add ground beef, chili powder, salt, cumin and celery salt.
  • Cook until beef is browned. Drain if too greasy.
  • Stir in soup, green chilies and tomatoes. Set aside.
  • Place 8 halves of the tortillas in the baking dish - straight edges matching straight sides of the pan - cover the entire bottom on the dish. There will be some overlapping.
  • In a medium bowl, whisk together one can of enchilada sauce and refried beans.
  • Pour this mixture over the tortillas and spread evenly and sprinkle with 1 cup of cheese.
  • Layer 8 more halves of tortilla over this.
  • Cover with meat mixture and sprinkle with 1 cup of cheese.
  • Layer the last 8 tortilla halves over this.
  • Pour remaining can of enchilada sauce over the tortillas and spread evenly. Sprinkle with remaining cheese.
  • Bake for 25 minutes or until bubbly and cheese is melted and golden.
  • Serve with sour cream and fresh cilantro.

Nutrition Facts : Calories 1468, Fat 66.3, SaturatedFat 30, Cholesterol 162.1, Sodium 4989.6, Carbohydrate 156.8, Fiber 13.8, Sugar 18.7, Protein 61

ENCHILADA CASSEROLE III



Enchilada Casserole III image

This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.

Provided by Kathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
¾ cup water
1 ½ pounds ground beef
1 teaspoon garlic salt
½ teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  • In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  • Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  • Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g

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