Simple Enchiladas Casserole Recipes

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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



Easy Enchilada Casserole image

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

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

EASY ENCHILADA CASSEROLE

Make and share this Easy Enchilada Casserole recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10



Easy Enchilada Casserole image

Steps:

  • Preheat oven to 375 degrees.
  • Cook beef, onion and garlic in large skillet until beef is browned then drain.
  • Stir in salsa, beans, enchilada sauce and olives.
  • Bring to a boil.
  • Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
  • Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
  • Cover with half of meat sauce and sprinkle with 1 cup cheese.
  • Repeat layers.
  • Bake, covered, for 20 minutes.
  • Remove cover and bake for additional 5 minutes or until bubbly and cheese is melted.
  • Sprinkle with green onions before serving.

Nutrition Facts : Calories 265.1, Fat 13.6, SaturatedFat 6.5, Cholesterol 45.5, Sodium 791.9, Carbohydrate 20.7, Fiber 4.5, Sugar 3.8, Protein 16

1 lb ground beef or 1 lb ground turkey
1 cup chopped onion (1 small)
2 garlic cloves, finely chopped
1 3/4 cups thick & chunky salsa
1 3/4 cups refried beans
1 1/4 cups enchilada sauce (10-ounce can)
1/2 cup sliced ripe olives
10 (6 inch) corn tortillas, sliced in half, divided
2 cups shredded mild cheddar cheese, divided (8 ounces)
sliced green onion (optional)

ENCHILADA CASSEROLE

Make and share this Enchilada Casserole recipe from Food.com.

Provided by Claudia Whitlock

Categories     Chicken

Time 1h20m

Yield 1 Casserole, 8-10 serving(s)

Number Of Ingredients 10



Enchilada Casserole image

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.

Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4

5 -6 flour tortillas (I use the large ones)
1 1/2 lbs ground beef or 1 1/2 lbs chicken
1 package taco seasoning
chopped onion (to taste)
sliced or chopped jalapeno (optional)
1 can refried beans
1 can enchilada sauce
sliced black olives (optional)
2 -2 1/2 cups grated cheddar cheese (Sharp or Mexican are good)
cooking spray

SIMPLE ENCHILADAS CASSEROLE

A quick and easy casserole - my whole family loves it - not an easy task there! Serve with tortilla chips, sour cream, and a green salad. Also freezes well.

Provided by MattsMom

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 5



Simple Enchiladas Casserole image

Steps:

  • Brown ground beef, drain off fat. Mix in 1 can of sauce and the refried beans. Blend well.
  • Spray a casserole dish (9x13)with non-stick spray. Tear tortillas in strips, place a layer on the bottom of the pan. Spoon some of the meat mixture over the bottom of the pan. Sprinkle a layer of grated cheese. Repeat for one more layer, using the remaining meat mixture. Put a final layer of tortillas over the top. Cover with more cheese. Pour last can of sauce over top.
  • Bake @ 350 for approx 30 minutes, or until cheese is melted and sauce is bubbly.

Nutrition Facts : Calories 478.2, Fat 23.9, SaturatedFat 11.5, Cholesterol 94, Sodium 1376.9, Carbohydrate 34.8, Fiber 7, Sugar 2.1, Protein 30.8

1 lb lean ground beef
2 cups grated cheddar cheese (or more to taste)
1 (14 ounce) can refried beans (approx size)
2 (14 ounce) cans enchilada sauce (approx size)
10 corn tortillas

EASY ENCHILADA CASSEROLE

Make and share this Easy Enchilada Casserole recipe from Food.com.

Provided by MadzMom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10



Easy Enchilada Casserole image

Steps:

  • Heat oven to 375.
  • Grease 2 qt.
  • baking dish.
  • Brown ground beef in large nonstick skillet over med.
  • heat until thoroughly cooked, stirring frequently.
  • Drain.
  • Add corn, enchilada sauce and green chiles, mix well.
  • Spoon 1/4 of beef mixture into baking dish.
  • Top with 1/3 of tortilla strips.
  • Repeat layers 2 times, ending with beef mixture.
  • Cover with foil.
  • Bake at 375 for 40 minutes.
  • Uncover; sprinkle with cheese.
  • Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.

Nutrition Facts : Calories 329, Fat 16.1, SaturatedFat 7.2, Cholesterol 68.9, Sodium 776.5, Carbohydrate 25.4, Fiber 3.1, Sugar 4.5, Protein 23

1 lb lean ground beef
1 (16 ounce) can corn
1 (19 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 package corn tortilla, cut into 1/2 inch strips
1 cup finely shredded cheddar cheese
guacamole
diced tomato
sour cream
black olives

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



Enchilada Casserole II image

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

1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
salt to taste
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

ENCHILADA CASSEROLE

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10



Enchilada Casserole image

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.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

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



Enchilada Casserole image

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.

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

EASY ENCHILADA CASSEROLE

This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success.

Provided by Fauve

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11



Easy Enchilada Casserole image

Steps:

  • Saute onion in hot oil in a large skillet over medium-high heat until tender.
  • Stir in next 6 ingredients.
  • Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
  • Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
  • Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
  • Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
  • Top with remaining tortillas, sauce mixture and 1 cup cheese.
  • Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
  • **NOTE:2 pounds cooked lean ground beef, may be substituted.

Nutrition Facts : Calories 475, Fat 22.3, SaturatedFat 9.8, Cholesterol 84.4, Sodium 1329.1, Carbohydrate 41.1, Fiber 6.5, Sugar 3.6, Protein 29.6

1 medium onion, chopped
2 tablespoons vegetable oil
1 (19 ounce) can enchilada sauce
1 (16 ounce) can black beans, rinsed & drained
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 (11 ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning mix or 1 teaspoon chili powder
1 teaspoon cumin
1 (10 ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken (** see note)
12 ounces shredded four-cheese Mexican blend cheese

EASY ENCHILADA CASSEROLE

Discover a new favorite with Easy Enchilada Casserole. Our Easy Enchilada Casserole is filled with peppers, corn, chicken, salsa, sour cream and cheese.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 7



Easy Enchilada Casserole image

Steps:

  • Heat oven to 400ºF.
  • Cook and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Stir in salsa and corn.
  • Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
  • Bake 40 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large onion and green pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
12 corn tortillas (6 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE

Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 7



5 Ingredient Ground Beef Enchilada Casserole Recipe image

Steps:

  • Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
  • In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
  • In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
  • Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
  • Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
  • Repeat all layers one more time.
  • Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
  • If desired, top with tomatoes and avocado.

Nutrition Facts : Calories 397 kcal, Carbohydrate 40 g, Protein 30 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 812 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving

1 pound lean ground beef
15 ounces enchilada sauce (1 can)
1 cup shredded Mexican cheese blend
8 corn tortillas (6 inch)
15 ounces black beans (rinsed and drained)
½ cup tomatoes (chopped, optional topping)
½ avocado (chopped, optional topping)

EASY ENCHILADAS

Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.

Provided by tanyap

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 10

Number Of Ingredients 5



Easy Enchiladas image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
  • Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g

2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

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From juliassimplysouthern.com


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2 1/2 c. cooked, shredded chicken: 2 c. reserved broth from chicken: 3 tbsp. canola oil: 12 whole corn tortillas: 1 large onion, diced: 3 4-ounce cans whole green chilies, diced
From stevehacks.com


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