Endzoneenchiladacasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
• Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
• Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
• In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
• Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
• Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Steps:

• Preheat oven to 375.
• Coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes.
• Spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly.
• Serve immediately.
• VARIATIONS: Add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce.
• HEARTY VERSION: Brown some hamburger, mix with the sauces -- .

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:

• 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:

• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. , Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. , Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

Steps:

• Preheat oven 375 degrees.
• Crumble 6 cups of Doritos with your hands into a large mixing bowl.
• Add onion, chili, enchilada sauce, tomato sauce and 1 -1/2 cups cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine.
• Place mixture into a 8 1/2 x 11 inch oven proof casserole dish.
• Bake for 30 minutes at 375.
• Remove from oven and spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining Doritos. Then add about a 1/2 cup of cheddar cheese.
• Bake for another 5 minutes.

Steps:

• mix tomato sauce and enchilada sauce together in seperate bowl.
• Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
• Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
• Add a second layer of tortillas and then black beans, corn and cheese.
• Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
• You may not use all the corn, beans or sauce. Use to your discretion.
• Bake in oven at 350 for one hour or until cheese on top is very bubbly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
• In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
• Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
• Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Steps:

• Preheat oven to 350°F; brown hamburger or turkey meat and drain.
• In a sauce pan cook together milnot,enchilada sauce,cream of chicken and cream of mushroom.
• Bring to a boil and set aside.
• In a casserole pan crush up about 3/4 of the bag of Tostidos and cover the bottom of the dish.
• Layer the browned meat on top of the chips and then pour your sauce mixture on top of that.
• Sprinkle cheese on top and cover with foil.
• Bake for around 15 minutes so that the cheese is good and melted.
• Enjoy.

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.