CHEESE ENCHILADA CASSEROLE
Make and share this Cheese Enchilada Casserole recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
- Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375F for 20 minutes or until cheese is melted.
Nutrition Facts : Calories 375.1, Fat 17.6, SaturatedFat 10.1, Cholesterol 48.8, Sodium 915.9, Carbohydrate 34.8, Fiber 5, Sugar 6.3, Protein 21.2
ENCHILADA MEATBALLS
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
Provided by Shelley
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g
POTLUCK ENCHILADA MEATBALLS
This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion I serve them. -Terina, Lewis, Decatur, Illinois
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
VEGETARIAN ENCHILADA CASSEROLE
Make and share this Vegetarian Enchilada Casserole recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a bowl. Mix thoroughly.
- Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
- Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
- Spread 1/3 of remaining tomato mixture over top.
- Repeat layering process, ending with tomato mixture.
- Spread top evenly.
- Sprinkle with olives.
- Cover and cook about 5 hours.
- Serve hot.
Nutrition Facts : Calories 426.7, Fat 4.3, SaturatedFat 0.7, Sodium 1107.5, Carbohydrate 88.1, Fiber 19.9, Sugar 6.3, Protein 20.4
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- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
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- In a large bowl, combine the pork, beef, jalapeno, garlic, cilantro, green onions, taco seasoning, salt, pepper, & 1 heaping cup of the enchilada sauce. Combine til just mixed. Form into golf ball sized meatballs. Place on a parchment lined baking sheet. Bake for 30 minutes.
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