Texas Style Enchilada Casserole Recipes

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

TEXAS-STYLE ENCHILADA CASSEROLE

Steps:

• In a large skillet, cook the first 3 ingredients over med-high heat, stirring until beef crumbles and is no longer pink; drain.
• Transfer the beef mixture in a large bowl; stir in tortilla pieces and the next 4 ingredients and 1 cup cheese.
• Spoon mixture into a lightly greased 11x7 inch baking dish.
• Sprinkle evenly with remaining cheese.
• Bake in a 400° oven for 20-25 minutes or until bubbly.
• Serve with desired toppings.

ENCHILADA CASSEROLE

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°.

MANWICH STYLE ENCHILADA CASSEROLE

Steps:

• Saute' ground beef, onion and garlic in 10-inch skillet until beef loses redness. Drain fat.
• Add seasonings, Manwich and water; simmer 3-5 minutes.
• In a 1 - 2 1/2 quart casserole, arrange alternate layers of tortillas, meat sauce and cheese until used up.
• Bake at 350 for 20 - 25 minutes.

TEXAS ENCHILADAS

Steps:

• In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

MEXICAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
• Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
• Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
• To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
• Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.