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.
VEGETARIAN ENCHILADA CASSEROLE RECIPE
Make and share this Vegetarian Enchilada Casserole Recipe recipe from Food.com.
Provided by Debbwl
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
- Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil 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.
- Serve with sour cream and salsa!
ROASTED VEGGIE ENCHILADA CASSEROLE
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h45m
Number Of Ingredients 14
Steps:
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
- Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
- When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
- Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg
GREEN ENCHILADA SKILLET CASSEROLE
This shortcut take on enchiladas skips filling and rolling tortillas in favor of a freeform skillet dish. Diced cheese adds gooey pockets throughout the pan, without needing a huge amount, making the meal feel decadent, but not heavy.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat.
- Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.
Nutrition Facts : Calories 520, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 109 milligrams, Sodium 1017 milligrams, Carbohydrate 35 grams, Fiber 6 grams, Protein 33 grams, Sugar 7 grams
LAYERED VEGETABLE ENCHILADA CASSEROLE
Corn tortillas are layered with zucchini, spinach, corn and onion with a generous coating of enchilada sauce and a topping of melted cheese.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
- Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
- Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 33.5 g, Cholesterol 33.5 mg, Fat 15.5 g, Fiber 5.2 g, Protein 14.2 g, SaturatedFat 7.8 g, Sodium 244.3 mg, Sugar 3.4 g
LAYERED VEGETABLE ENCHILADA CASSEROLE
Corn tortillas are layered with zucchini, spinach, corn and onion with a generous coating of enchilada sauce and a topping of melted cheese.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
- Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
- Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 33.5 g, Cholesterol 33.5 mg, Fat 15.5 g, Fiber 5.2 g, Protein 14.2 g, SaturatedFat 7.8 g, Sodium 244.3 mg, Sugar 3.4 g
More about "layered vegetable enchilada casserole recipes"
LAYERED VEGETABLE ENCHILADA CASSEROLE - AOL.COM
From aol.com
Servings 6Total Time 45 mins
EASY LAYERED ENCHILADA CASSEROLE - WHAT A GIRL EATS
From whatagirleats.com
VEGETARIAN ENCHILADA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
EASY VEGETARIAN ENCHILADA CASSEROLE - CHEF SAVVY
From chefsavvy.com
LAYERED VEGETABLE ENCHILADA CASSEROLE - TERRY AMBROSE
From terryambrose.com
VEGETABLE ENCHILADA CASSEROLE RECIPE - BUDGET BYTES
From budgetbytes.com
LAYERED ENCHILADA CASSEROLE WITH CORN TORTILLAS RECIPES
From yummly.com
CHEESY VEGETABLE ENCHILADA CASSEROLE - BITES OF FLAVOR
From bitesofflavor.com
ROASTED VEGETABLE ENCHILADA CASSEROLE - PERRY'S PLATE
From perrysplate.com
CROCK POT VEGETARIAN ENCHILADA CASSEROLE - RUNNING IN …
From runninginaskirt.com
RECIPE: LAYERED VEGETABLE ENCHILADAS | WHOLE FOODS …
From wholefoodsmarket.com
LAYERED CHICKEN ENCHILADA CASSEROLE - HEALTHY …
From healthyseasonalrecipes.com
EASY VEGAN ENCHILADA CASSEROLE (2022) YOUR ULTIMATE RECIPE
From kathysvegankitchen.com
VEGETABLE ENCHILADA CASSEROLE - GIRL GONE GOURMET
From girlgonegourmet.com
LAYERED VEGETABLE ENCHILADA CASSEROLE RECIPE | YUMMLY
From pinterest.ca
LAYERED VEGETABLE ENCHILADA CASSEROLE RECIPE
From pinterest.ca
LAYERED VEGETABLE ENCHILADA CASSEROLE | RECIPE | VEGETABLE …
From pinterest.com
THE BEST VEGETARIAN ENCHILADA CASSEROLE | FEASTING AT HOME
From feastingathome.com
CHICKEN AND ROASTED VEGETABLE ENCHILADA CASSEROLE RECIPE
From sugarspiceslife.com
LAYERED VEGETARIAN ENCHILADA CASSEROLE RECIPE
From recipeschoice.com
LAYERED VEGETABLE ENCHILADA CASSEROLE - CAMPBELL'S KITCHEN
From delish.com
LAYERED VEGETABLE CASSEROLE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VEGETARIAN ENCHILADA CASSEROLE - EASY RECIPE! - SIMPLE AND SAVORY
From simpleandsavory.com
VEGETARIAN LAYERED TORTILLA CASSEROLE | ALEXANDRA'S KITCHEN
From alexandracooks.com
VEGETARIAN ENCHILADA CASSEROLE - EASY TEX-MEX DINNER - MACHEESMO
From macheesmo.com
LAYERED VEGETABLE ENCHILADA CASSEROLE RECIPE
From pinterest.com
CHEESE -- LAYERED VEGETABLE ENCHILADA CASSEROLE
From chinesemenu.com
BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
From spendwithpennies.com
EASY GROUND BEEF ENCHILADA CASSEROLE - MOM'S DINNER
From momsdinner.net
LAYERED VEGETABLE ENCHILADA CASSEROLE – RECIPES NETWORK
From recipenet.org
LAYERED VEGETARIAN ENCHILADA CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
ZUCCHINI ENCHILADA CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
4-LAYER ENCHILADA CAKES - FORKS OVER KNIVES
From forksoverknives.com
VEGAN ENCHILADA CASSEROLE RECIPE - NAMELY MARLY
From namelymarly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love