BEEF AND TOMATO ENCHILADAS
Seasoned ground beef and Monterey Jack cheese are rolled inside flour tortillas and smothered in jalapeño-infused tomato sauce for a twist on enchiladas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
- In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
- Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
- Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.
Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 5 g, TransFat 1/2 g
ENCHILADA CASSEROLE
Got this recipe about 8 years ago. It's received many compliments! Can be made the night before and kept in the fridge until ready to put into the oven.
Provided by E.A.4957
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 947.8, Fat 47.6, SaturatedFat 25.9, Cholesterol 171.2, Sodium 1703.2, Carbohydrate 74.8, Fiber 14.3, Sugar 11.3, Protein 59.9
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
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