Enchilada Ranch Casserole Recipes

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.

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°.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
• Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
• Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
• Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
• Bake in the preheated oven until bubbly on top, about 15 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
• Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
• Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Steps:

• Place chicken breasts in boiling water until cooked through. Shred.
• Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
• Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
• Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
• Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

Steps:

• Brown beef, with onions and jalapenos.
• Drain; add the Taco mix as directed.
• Spray a casserole-baking dish with oil spray.
• (Large enough dish to be able to place tortillas flat).
• Add the flour tortillas in layers.
• Spread each tortilla with 1-2 tablespoons of beans.
• Distribute desired amount of meat mixture on beans.
• Spread beans and meat with 2-3 tablespoons of enchilada sauce.
• Add some olives.
• Add some cheese.
• Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
• Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
• Cool 15-20 min. before serving.
• It will set up better.
• This will reheat in microwave in no time, it also, freezes well in single serving section.
• Thaw before reheating.
• I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Steps:

• Mix soup, water and chicken.
• Stir in tortilla's.
• Spread in a 2 quart shallow baking dish.
• Top with cheese and cover.
• Bake at 350 for 25 minutes or until hot.

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
• In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
• Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
• Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
• Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
• Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.
• Bake 25 min. or until heated through.