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
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
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
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
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
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.
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
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
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
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
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
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