ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
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°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
GREEN ENCHILADA SKILLET CASSEROLE
This shortcut take on enchiladas skips filling and rolling tortillas in favor of a freeform skillet dish. Diced cheese adds gooey pockets throughout the pan, without needing a huge amount, making the meal feel decadent, but not heavy.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat.
- Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.
Nutrition Facts : Calories 520, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 109 milligrams, Sodium 1017 milligrams, Carbohydrate 35 grams, Fiber 6 grams, Protein 33 grams, Sugar 7 grams
JIM'S ENCHILADA CASSEROLE
Make and share this Jim's Enchilada Casserole recipe from Food.com.
Provided by arnettjp
Categories Cheese
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Grill peppers until browned, place them in a papersack for about 10 minutes. Peal skin and deseed, set aside. (optional 16 oz can chilies).
- Shred cheese and set aside. Whip together flour, egg and evaporated milk.
- Layer in 9x13 pan with 1/2 peppers, 1/2 egg mixtture, 1/3 cheese, then 1/2 peppers, 1/2 egg mixture, 1/3 cheese. Top with remaining cheese.
- Bake at 350 for 40-45 minutes, let stand 10 minutes before serving.
Nutrition Facts : Calories 423.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 290.1, Sodium 529.1, Carbohydrate 10.3, Fiber 0.8, Sugar 3.1, Protein 27.5
ENCHILADA CASSEROLE II
Easy, flavorful and delicious. Kids love it!
Provided by TAMMIE SWAIN
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g
EASY ENCHILADA CASSEROLE WITH OLIVES
Fantastic! This one does not contain any cream of ..soups or corn. Slices nicely. I doubled recipe#31811 by Kimke for the enchilada sauce
Provided by lets.eat
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
- In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
- Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
- Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.
Nutrition Facts : Calories 546.6, Fat 31.9, SaturatedFat 15, Cholesterol 116.7, Sodium 1234.2, Carbohydrate 29.8, Fiber 5, Sugar 8, Protein 34.8
EASY ENCHILADA CASSEROLE
A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
Provided by JEANNIED59
Categories World Cuisine Recipes Latin American Mexican
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g
CHEZ JOSE LIME CHICKEN WHITE ENCHILADAS
This recipe was in our local paper several years back. It was a restaurant review of Chez Jose's. I went to the restaurant; so enjoyed this dish, that I came home to prepare it for our family. It has been a favorite ever since. It is now my gift to you. And I still have it at Chez Jose's every, single time that I go there.
Provided by Grannydragon
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
- Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later.
- In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
- Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
- Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
- To Assemble the Enchiladas:.
- Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese.
- Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.
Nutrition Facts : Calories 653.5, Fat 49.2, SaturatedFat 25.4, Cholesterol 156.5, Sodium 1987.8, Carbohydrate 23.4, Fiber 2.7, Sugar 6.7, Protein 26.3
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- In a large skillet, cook beef until no longer pink. Drain, return to the skillet, and stir in half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
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