LAYERED ENCHILADA BAKE
Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
- Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
LAYERED ENCHILADA BAKE
Make and share this Layered Enchilada Bake recipe from Food.com.
Provided by Concoctionista
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Line 13x9-inch pan with foil.
- Brown meat with onions & drain.
- Add salsa, beans, dressing and chili powder; mix well.
- Arrange 3 of the tortillas in a single layer on the bottom of the disk and cover with half of each the meat, sour cream and cheese.
- Repeat the layers.
- Bake covered with foil 30 minutes.
- Remove foil and bake another 10 minutes.
- Let stand 5 minutes, then serve.
- To cook later: freeze assembled casserole for up to 3 months.
- Preheat oven to 400°F.
- Bake, covered for 1 hour and then uncovered for 15-20 minutes.
- Let stand 5 minutes, then serve.
Nutrition Facts : Calories 597.5, Fat 34.1, SaturatedFat 17, Cholesterol 87.5, Sodium 1378.3, Carbohydrate 42.8, Fiber 5.9, Sugar 4, Protein 30.6
MAKE AHEAD LAYERED ENCHILADA CASSEROLE
This recipe is very versatile and a good option for enchiladas made in a layered casserole. It can also be made with ground turkey, shredded cooked chicken or pork; add refried beans in the tortillas, or with green enchilada sauce instead of the red sauce, and its flavor is oustanding. Enjoy.
Provided by pink cook
Categories < 4 Hours
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
- Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
- Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
- Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
- Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
- Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
- VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.
Nutrition Facts : Calories 496, Fat 25.8, SaturatedFat 11.7, Cholesterol 103.4, Sodium 780.8, Carbohydrate 29.9, Fiber 2.8, Sugar 2.2, Protein 34.7
CHEESY ENCHILADA BAKE
Why make an enchilada bake if you're not going to make it as cheesy as can be? In this recipe, we've used a blend of cheeses to please the cheese lovers.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Stir in beans, seasoning mix and water; cook and stir 2 to 3 min. or until thickened.
- Cover bottom of 8-inch square baking dish sprayed with cooking spray with 2 tortillas. Top with layers of 1/3 each of the meat mixture, salsa and cheese. Repeat layers, using only 1 tortilla in the middle layer; cover.
- Bake 25 min. or until casserole is heated through and cheese is melted, uncovering after 20 min. Let stand 5 min. Top with lettuce and tomatoes before serving.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1150 mg, Carbohydrate 33 g, Fiber 6 g, Sugar 4 g, Protein 24 g
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
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.
LAYERED ENCHILADA BAKE
Take away the effort of rolling up the enchiladas without sacrificing the flavour in this super-easy layered casserole.
Provided by Allrecipes Member
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
- Place 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 minutes or until casserole is heated through and cheese is melted, uncovering after 30 minutes. Let stand 5 minutes.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 38.1 g, Cholesterol 56 mg, Fat 19.7 g, Fiber 7.3 g, Protein 22.6 g, SaturatedFat 8 g, Sodium 1062.2 mg, Sugar 3.5 g
ENCHILADA CASSEROLE III
This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.
Provided by Kathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g
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- Heat the oil in a skillet over medium heat. Add the onion, red bell pepper and jalapeño and sauté for 4 to 5 minutes until soft. Add the ground chicken and sauté for another 5 to 7 minutes, stirring frequently to break up the meat, until the chicken is cooked. Stir in the garlic and taco seasoning. Remove from the heat.
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- Heat oil in large skillet over medium heat. Add onion and garlic, cooking for 5 minutes until softened. Add ground beef, cooking until crumbled and browned. Drain if needed. Add enchilada sauce and sour cream. Stir to combine. Remove from heat.
- Tear tortillas into bite size pieces and place half into prepared baking dish. Top with half of the meat sauce, black beans, corn, green chilies then top with remaining tortillas. Top with rest of meat sauce and shredded cheese. Bake for 20 minutes, until cheese is hot and melted. Remove and serve warm.
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- Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above). Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
- In a large skillet or saute pan, bring the oil to medium heat. Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes). Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
- Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa). Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top. Bake in the oven for 30 minutes. Cut into 8 pieces and serve.
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- Place the soaked, drained cashews, almond milk, nutritional yeast, bell pepper, chili powder, lemon juice, mustard, and taco seasoning in a blender and blend a few minutes until smooth. Set aside.
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- Heat a large skillet over medium-high heat. Once hot, add the ground beef, garlic powder, onion powder, half of the green onions, and season with salt and pepper. Cook, breaking up with a spoon, until well browned. Add the enchilada sauce, green chiles, and season again with salt and pepper to taste. Let simmer 4-5 minutes.
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