Red Chile Enchilada Casserole Recipes

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ENCHILADA CASSEROLE WITH RED GUAJILLO CHILE SAUCE



Enchilada Casserole with Red Guajillo Chile Sauce image

My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.

Provided by Occasional Cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 12

1 pound extra-lean ground beef
¼ teaspoon ground black pepper
3 tablespoons taco seasoning mix
1 small onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
¼ cup shredded carrots
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
2 tablespoons white sugar
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
6 (6 inch) corn tortillas
2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
  • Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
  • Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
  • Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 37.1 g, Cholesterol 50.7 mg, Fat 11.9 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 5.1 g, Sodium 609 mg, Sugar 6.7 g

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.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS



Traditional New Mexico Red Chile Cheese

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 14

6 corn tortillas
Oil (optional)
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato
20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

Steps:

  • Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
  • To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
  • Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

NEW MEXICO RED CHILE ENCHILADA CASSEROLE



New Mexico Red Chile Enchilada Casserole image

Each slice of this amazing Mexican casserole is full of enchilada flavors from seasoned ground beef in red chili sauce. The layers of hearty tortillas sprinkled with perfectly melting Sargento® Shredded 4 Cheese Mexican - Traditional Cut and served with an egg cooked sunny-side up and shredded iceberg lettuce looks and tastes great.

Categories     Dinner

Yield 8

Number Of Ingredients 12

1-1/2 lbs. ground beef
1-1/2 cups chopped onion
1 clove garlic, minced
Salt and pepper to taste
2 Tbsp. butter
2 Tbsp. flour
2-3 oz. red chili powder (to taste)
1-1/2 cups milk
6 cups (24 oz.) Sargento® Shredded 4 Cheese Mexican - Traditional Cut
18 corn tortillas (5 to 6-inch diameter)
8 eggs, cooked sunny-side up
Shredded iceberg lettuce (optional)

Steps:

  • Preheat oven to 350°F. Brown ground meat; add onion and garlic, salt and pepper to taste.
  • For sauce, melt butter in saucepan over medium heat; stir in flour and cook until bubbling. Slowly add red chili powder and milk, stirring constantly until smooth and slightly thickened, and to desired taste. Keep warm and set aside.
  • Begin casserole assembly with 1/3 cup red chili sauce in the bottom of a 9x13 pan. Be sure that the sauce covers the bottom of the pan evenly. Layer 6 corn tortillas on sauce, overlapping slightly. Top tortillas with another 1/3 cup sauce. Add 1/3 of meat mixture. Top with 2 cups cheese. Repeat layering 2 more times, ending with cheese on top.
  • Bake 30 minutes, or until bubbly. 5-10 minutes before casserole comes out of the oven, start preparing eggs, sunny-side up. Place 1 egg on top of each serving. Serve with lettuce, if desired.

Nutrition Facts : @context http, Calories calories, Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 0 g, Sodium 0 mg, Sugar 0 g

RED ENCHILADA CASSEROLE



Red Enchilada Casserole image

Want to stretch a single cup of shredded chicken to serve six? It works-deliciously-when you combine it in this flavorful Red Enchilada Casserole. Roll each corn tortilla with fillings and bake in the oven for a fantastic treat with Red Enchilada Casserole.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 dried guajillo chiles stemmed and seeded
1 large red tomato
2 garlic cloves
1/2 cup water
1 tsp. ground cumin
1 tsp. dried Mexican oregano
1 WYLER'S Instant Bouillon Chicken Flavored Cube
6 corn tortillas (yellow or white)
1 cup shredded cooked chicken
1/2 cup guajillo chile sauce
2 Tbsp. white onion
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • First start cooking the guajillo chile sauce in a medium saucepan. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water. Cook for 10 minutes at medium heat or until the peppers are tender. Add this mixture to the blender and blend until all ingredients are incorporated. Using a strainer, strain the sauce and pour the sauce back into the saucepan. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
  • Heat oven to 350°F o 375°F.
  • To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
  • Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
  • Finally add the KRAFT shredded cheese and cover with foil.
  • Bake the enchilada casserole for 15-20 minutes and serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NEW MEXICO RED CHILE CHICKEN ENCHILADA CASSEROLE



New Mexico Red Chile Chicken Enchilada Casserole image

The wonderful cultures that are home to my native New Mexico fill the kitchen with mouthwatering spicy dishes. This is a twist on an all time favorite usually made with Green Chile. The Red Chile most often used in NM cooking is a ripened Green Chile! (although there are many others used as well..) The flavor is sublime and sometimes hotter than the green. The preparation for this dish is the same as with Green Chile, but you are making a red enchilada sauce. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Don't forget to make a big pot of Pinto beans on the side!! Garnish with Chopped Roma Tomatoes lettuce and raw onion, and sour cream if you like that too.

Provided by KatrinaRadia

Categories     Chicken

Time 1h15m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 14

4 -6 pieces chicken
1 yellow onion
2 cups red chili peppers
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon garlic
1/4 cup cornstarch
1 -2 cup sharp cheddar cheese
9 -12 corn tortillas
1 roma tomato
1 cup lettuce
1/2 cup onion
1/2 cup sour cream
4 flour tortillas

Steps:

  • At least ½ Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
  • Drain, reserve liquid, set aside to cool then bone, skin and chop.
  • Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
  • ½ as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
  • Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
  • * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.

NEW MEXICO-STYLE RED CHILE ENCHILADAS



New Mexico-Style Red Chile Enchiladas image

Most New Mexicans don't roll their enchiladas. This is certainly a less time consuming way of making them with the same great results. Sometimes they even add a fried egg on top of each serving. You may add additional meat, cheese or vegetables if you desire. Just remember to bake as soon as assembled because they get soggy if they sit too long. Prep time does not include making the chile sauce.

Provided by Miss Annie

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3 cups new mexico red chili sauce
12 corn tortillas
3/4 cup onion, finely chopped
2 1/2 cups mild white cheese or 2 1/2 cups goat cheese, divided use

Steps:

  • Oil a 9-inch square baking dish.
  • Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
  • Sprinkle with 1/4 cup onions.
  • Sprinkle with 1/3 of the cheese.
  • Repeat layers 2 more times, ending with cheese.
  • Bake at 350ºF.
  • for 30 minutes, or until hot and the cheese is golden.

Nutrition Facts : Calories 169, Fat 2.1, SaturatedFat 0.3, Sodium 33.6, Carbohydrate 34.9, Fiber 5, Sugar 1.9, Protein 4.4

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