Enchilada Casserole MMB

Melanie B

By
@MelBelle

Easy way to get the same great flavor of enchiladas when you don't have the time to roll them. Note: You can also use 2 cooked chopped chicken breasts. When I do this, I add about 1/2 can enchilada sauce to the meat mixture. At Thanksgiving time, we always make turkey enchiladas on Friday. It has become a tradition that our family looks forward to almost as much as turkey day dinner.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 lb
ground beef, cooked chicken or cooked turkey
1/2
onion chopped fine
1 can(s)
chili beans (or black beans rinsed)
1 Tbsp
each: chili powder, cumin, paprika
10
corn tortillas
8 oz
cheddar cheese, shredded
8 oz
monterey jack cheese, shredded (or pepper jack)
2 can(s)
red enchilada sauce

Directions Step-By-Step

1
Brown the beef and onion together, drain off the fat. Add beans and spices (you can adjust as desired).
2
Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan, make 2 layers of meat, tortillas, cheese, enchilada sauce,tortilla, ending with the cheese. Cover with enchilada sauce.
Note: You may not use all of the second can of enchilada sauce. You want it moist, but not soupy.
3
Bake at 350 for 40 minutes covered with foil. Remove the foil and bake for 10 minutes to brown the cheese.
4
Let sit for about 10 minutes before serving.

Freezes well before or after cooking.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #casseroles