Does anyone have a recipe for an enchilada casserole?!
Answers: I would like an easy one to make please.
LAYERED ENCHILADA BAKE
1 lb. lean ground beef
1 large onion, chopped
2 cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Shredded Four Cheese
PREHEAT oven to 400oF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the 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 all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
nfd?
ENCHILADA CASSEROLE
2 lbs ground meat 80/20
1 onion
pace picante sauce
2 packages sharp cheddar shredded cheese
flour tortillas or corn tortillas
season salt
4 cans mild enchilada sauce
Cook ground meat, drain fat add 1 onion. Cook until onions are translucent. Add 4 tablespoons of picante sauce and add seasoned salt.
In a baking pan, spread enchilada sauce on the bottom.
On the next layer tortillas, then a layer of meat, sauce, and cheese; keep layering until all ingredients are used.
Bake at 350°F for 30 minutes or until cheese is golden brown.
First link on Google when searching for "easy enchilada casserole"
This recipe is very easy...
1 pound ground beef or turkey
1 small onion, chopped
2 cloves garlic, finely chopped
1 16-oz. jar Ortega Thick & Chunky Salsa
1 16-oz. can Ortega Refried Beans
1 10-oz. can Ortega Enchilada Sauce
1 2.25-oz. can sliced ripe olives
10 6-inch corn tortillas, sliced in half
2 cups shredded mild cheddar cheese, divided
RECIPE METHOD
Preheat oven to 375 degrees F.
Cook beef, onion and garlic in large skillet until beef is browned; 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 13x9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Garnish with green onions before serving, if desired
Vegetarian Enchilada Casserole:
1 package corn tortillas
2 cans enchilada sauce
1 onion, chopped
1 package shredded monterey jack cheese
2 cans refried beans
Spray a 9x13 glass baking dish with non-stick spray. Fill each tortilla with refried beans and chopped onions. Roll them all up and fit them into the dish. Pour the enchilada sauce evenly over the tortillas. Spread the cheese over the top. Bake in 375 oven for 45-60 minutes.
EASY ENCHILADAS
2 packs of 8 inch tortillas
3 chicken breasts
1 big can of enchilada sauce
1 bag of Mexican shredded cheese
brown the chicken real good and let cool
chop the chicken up and add it and half the can of sauce back to the pan,heat through.
spread this mix thinly on a tortilla,sprinkle with cheese and roll it up all nice,
place in greased pan.pour remaining sauce on top of each enchilada and add a little cheese also
Bake @400 degrees for 20 minutes.