Pattys Enchiladas Bake Recipes

STACKED ENCHILADA BAKE

Steps:

• Heat oven to 400°. Spray 2-quart casserole with cooking spray.
• Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
• Bake uncovered about 20 minutes or until bubbly around edge.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.

ENCHILADA BUBBLE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
• Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
• In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
• Bake 25 to 30 minutes. Let stand 5 minutes before serving.

FIESTA ENCHILADA BAKE

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
• Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
• Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.

ENCHILADA CASSEROLE

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.

PATTY'S ENCHILADAS BAKE

Steps:

• FILLING:.
• Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
• Remove chicken from cooking liquid and let sit until it is cool enough to handle.
• Shred chicken and set aside.
• Sauté chopped onion and poblano peppers in olive oil until soft.
• Add garlic and cook another couple of minutes.
• Add drained tomatoes and shredded chicken; stir to combine ingredients.
• Add salt and pepper to taste.
• Cover pan and reduce heat to low. Let simmer for at least an hour.
• SAUCE:.
• In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
• Add garlic and sauté another couple of minutes.
• Place in blender with the cup of enchilada sauce and blend until pureed.
• Put the crushed tomatoes in the skillet and bring up to a boil.
• Cook for several minutes, stirring frequently, until liquid is slightly reduced.
• Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
• Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
• TORTILLAS:.
• Shred the cheese and set aside.
• Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
• Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
• Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
• Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
• Repeat with the remaining tortillas, adding more oil to the skillet as needed.
• Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
• Cover pan with foil and bake at 350ºF for about 30 minutes.
• Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
• Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.

SPEEDY ENCHILADA BAKE

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.
• In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.
• Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.
• Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.

FUNKY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
• Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
• Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

BREAKFAST ENCHILADA BAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish., In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture. , Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted.