Enchilada Casserole

30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"This is another gem of my mothers. She has made it with flour and corn tortillas. Both are delicious. I like flour and my hubby likes corn, so I make the pan 1/2 and 1/2 to please everyone!"

Original is 10 servings

Nutritional

  • Serving Size: 1 (244.2 g)
  • Calories 668.1
  • Total Fat - 38.1 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 157.4 mg
  • Sodium - 646.7 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 24.4 g
  • Protein - 35.6 g
  • Calcium - 249.9 mg
  • Iron - 3.8 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Brown ground beef with onion and garlic. Drain grease.

Step 2

Stir soups, enchilada sauce, milk, chilis and cumin into meat.

Step 3

Spread 1/4 meat mixture on the bottom of a sprayed 9x13 pan.

Step 4

Cut tortillas into 1 inch strips and layer 1/3 of the strips on top of the meat mixture.

Step 5

Add 1/4 of sauce on top of the meat mixture.

Step 6

Layer 1/3 of the cheese and olives next.

Step 7

Repeat layering until all of the ingredients are used, ending with the cheese.

Step 8

Cover tightly with foil and bake for 45 minutes at 325°.

Step 9

Remove foil and brown cheese if desired. *I always place a cookie sheet under the pan while its baking in case it bubbles over.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing ground beef, look for a package with the least amount of fat for a healthier option.
  • For a spicier version, use a hot enchilada sauce and/or add diced jalapenos to the meat mixture.

  • Ground turkey instead of ground beef: Ground turkey is a leaner alternative to ground beef, so it is a healthier option for this dish. It also has a milder flavor, so it won't overpower the other ingredients in the casserole.
  • Whole wheat tortillas instead of flour tortillas: Whole wheat tortillas provide more fiber and nutrition than flour tortillas. They are also a great way to add more whole grains to the dish, which can help to make it a more balanced meal.

Vegetarian Enchilada Casserole Replace the ground beef with 2 (15-ounce) cans of black beans, drained and rinsed. Use vegetable broth instead of milk. Replace the cream of mushroom and cream of chicken soups with 2 (10-ounce) cans of vegetarian cream of mushroom soup. Use vegan cheese or omit cheese altogether.


Vegan Enchilada Casserole Replace the ground beef with 2 (15-ounce) cans of black beans, drained and rinsed. Use vegetable broth instead of milk. Replace the cream of mushroom and cream of chicken soups with 2 (10-ounce) cans of vegan enchilada sauce. Use vegan cheese or omit cheese altogether.


Spanish Rice: Spanish rice is a great side dish to serve with enchilada casserole. It's a flavorful, easy-to-make dish that pairs perfectly with the Mexican flavors in the casserole. Plus, it's great for making ahead of time and can be served hot or cold.


Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with enchilada casserole. They are easy to make, full of flavor, and can be served hot or cold. They are also a great source of protein and fiber, making them a nutritious complement to the meal.




FAQ

Q: How long should I bake the Enchilada Casserole?

A: Bake the Enchilada Casserole for 45 minutes at 325°. Cover tightly with foil, and remove the foil to brown the cheese if desired. Place a cookie sheet under the pan while it's baking in case it bubbles over.



Q: What ingredients do I need to make Enchilada Casserole?

A: You will need enchilada sauce, cooked chicken, black beans, corn, shredded cheese, and tortillas. Optional ingredients include diced tomatoes, jalapenos, and onions.

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Fun facts:

Fun Fact 1: The enchilada is believed to have originated in Mexico in the early 1800s and is a traditional dish to this day. It is said to have been created by a Mexican general for his soldiers who needed a quick and easy meal.

Fun Fact 2: The enchilada casserole is a popular dish among celebrities. It has been featured on cooking shows hosted by Martha Stewart, Rachel Ray, and Gordon Ramsay.