Tomato Enchilada Bake Recipes

BEEF AND TOMATO ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
• Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
• Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.

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.

TOMATO ENCHILADA BAKE

Steps:

• In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
• In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

ENCHILADA STACK CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
• Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
• Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
• Cut and serve with sour cream, diced tomatoes and lettuce.

ROASTED RED TOMATO ENCHILADA SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Place your tomatoes and whole peppers on a baking sheet. Drizzle extra virgin olive oil over the tomatoes and peppers. Sprinkle with salt, pepper, onion powder, garlic powder. Bake approx 20 minutes, or until tomatoes and peppers have shriveled up.
• Remove skin from tomatoes (optional).
• Put tomatoes and peppers in a blender/food processor. Add the chicken broth, onion, garlic, chili powder, cumin and oregano. Blend until smooth.
• Transfer sauce to sauce pan and simmer gently. Taste the sauce as it simmers to see if the flavor is to your liking. Add spices to taste, as necessary.