SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
SKINNY ENCHILADA CASSEROLE
This skinny enchilada casserole is a quick and easy recipe. Plus, you can substitute 1/2 of the cheese to the lower-fat Cheddar cheese and cut even more calories. Bon appetit!
Provided by lnicoletoliver
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
- Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 19.7 g, Cholesterol 58.2 mg, Fat 16.6 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 10 g, Sodium 793.8 mg, Sugar 1.2 g
FUNKY ENCHILADA CASSEROLE
My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.
Provided by Anne
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g
ASH'S SWEET AND SPICY ENCHILADA SAUCE
This enchilada sauce recipe is both sweet and spicy-just as the name implies. Spoon it over enchiladas, burritos and spicy casseroles. -Lauren Ash, Van Nuys, California
Provided by Taste of Home
Time 30m
Yield 1-1/4 cups.
Number Of Ingredients 11
Steps:
- In a saucepan; heat oil over medium heat. Whisk in flour until blended. Add chili powder, brown sugar and remaining spices; cook, stirring constantly, until fragrant, 2-3 minutes. Gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 20 minutes.
Nutrition Facts : Calories 53 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY CHICKEN ENCHILADAS
Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
- Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
- Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg
SPICY CHICKEN ENCHILADA CASSEROLE
Make and share this Spicy Chicken Enchilada Casserole recipe from Food.com.
Provided by PickyEater
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat.
- Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
- Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
- Stir in salsa and olives.
- Layer half the tortillas in the bottom of a 9 inch square baking dish.
- Top with half the chicken mixture and 1 cup of cheese.
- Repeat layers.
- Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
- Serve with sour cream.
Nutrition Facts : Calories 640.9, Fat 37, SaturatedFat 19.6, Cholesterol 141.4, Sodium 1582.7, Carbohydrate 32.8, Fiber 6.2, Sugar 6.8, Protein 47.1
SINNY'S SPICY ENCHILADA CASSEROLE
I have made this for years and everyone I know has come to love it, Its not typically like enchiladas but it is spicy and wonderful and I hope you all enjoy it as much as me and my family and friends do.
Provided by sinnyinc
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized pot combine the ground beef, jalapeno and salt and pepper. Cook through.
- Add the cream of chicken soup and stir in until well combined.
- In baking pan layer with tortillas leaving the tortilla to lay on the bottom and along the edges of the pan spread some of the beef mixture ontop of that and then layer on tomato and lettuce you can then layer on cheese if you like or wait.
- Next lay on more tortillas and then repeat the process with the beef mixture lettuce and tomato. Spread cheese over the top until covered well.
- Place into pre-heated oven ( 400 degrees) and bake until cheese is melted and edges of tortillas are browned.
- Take out cut and serve.
- I hope you enjoy!
Nutrition Facts : Calories 1327.9, Fat 75.8, SaturatedFat 36.2, Cholesterol 208.7, Sodium 3060.5, Carbohydrate 88.2, Fiber 6.7, Sugar 7.3, Protein 72.2
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