LAYERED VEGETABLE ENCHILADA CASSEROLE
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
- Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
- Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
LAYERED ENCHILADA BAKE
Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
- Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE
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
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.
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. 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°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
LAYERED ENCHILADA BAKE
Make and share this Layered Enchilada Bake recipe from Food.com.
Provided by Concoctionista
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Line 13x9-inch pan with foil.
- Brown meat with onions & drain.
- Add salsa, beans, dressing and chili powder; mix well.
- Arrange 3 of the tortillas in a single layer on the bottom of the disk and cover with half of each the meat, sour cream and cheese.
- Repeat the layers.
- Bake covered with foil 30 minutes.
- Remove foil and bake another 10 minutes.
- Let stand 5 minutes, then serve.
- To cook later: freeze assembled casserole for up to 3 months.
- Preheat oven to 400°F.
- Bake, covered for 1 hour and then uncovered for 15-20 minutes.
- Let stand 5 minutes, then serve.
Nutrition Facts : Calories 597.5, Fat 34.1, SaturatedFat 17, Cholesterol 87.5, Sodium 1378.3, Carbohydrate 42.8, Fiber 5.9, Sugar 4, Protein 30.6
EASY LAYERED BEEF ENCHILADAS
There are just some nights when you want to make a dinner that everyone will agree on, and that's when it's time to rely on this beef enchiladas recipe. With a streamlined prep (thanks El Paso™ Chopped Green Chiles and Old El Paso™ Red Enchilada Sauce!), you can have dinner on the table in just 45 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
- Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
- Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 65 mg, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 1/2 g
LAYERED ENCHILADA CASSEROLE
Provided by Sandi Nelson
Categories Bean Beef Bake Kid-Friendly Casserole/Gratin Bon Appétit Michigan Small Plates
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper.
- Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.
MAKE AHEAD LAYERED ENCHILADA CASSEROLE
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
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
ENCHILADA CASSEROLE III
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
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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