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layered enchiladas-annette's

(3 ratings)
Recipe by
Annette W.
Lincoln, NE

Who doesn't love enchiladas? Who likes rolling them? LOL. Not me. I love layering them instead. It takes some of the mess out of it too and it's much faster to prepare. In my opinion anyway. Think Lasagna but with flour tortillas. I love to add some extras to my sauce to give it that extra umph! These freeze well too! It's one of those meals you can throw together for a friend whose just had a baby or someone who has just returned from the hospital. Who doesn't love a great, comforting Tex-Mex meal? Recipe is my own.

(3 ratings)
yield 6 -8
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For layered enchiladas-annette's

  • 1 1/2 lb
    ground turkey or beef
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    small or medium flour tortillas
  • (i use mission brand)
  • 1 lg
    chopped onion, divided
  • 2 can
    enchilada sauce (i use 'old el paso)
  • 2 can
    ro*tel tomatoes & green chilies, drained well
  • 1 can
    cream of chicken soup (yes, i'm serious)
  • 1 can
    tomato sauce
  • 1 can
    green chilies (i use 'old el paso)
  • 3-4 c
    shredded colby-jack cheese
  • garlic salt and pepper to season
  • sour cream, guacamole, jalapenos, tomatoes

How To Make layered enchiladas-annette's

  • 1
    Preheat oven to °350. Season ground beef with garlic salt and pepper to taste. I use a fair amount of both. Brown ground beef with half of the large chopped onion.
  • 2
    Right toward the end of cooking when the beef is still slightly pink, add your packet of taco seasoning and mix well. Finish browning ground beef. Drain off any grease if you have some. I use ground turkey or lean enough beef that I never have to.
  • 3
    Turn burner to med heat and pour in the cream of chicken soup (yep, still serious) green chilies, enchilada sauce, tomato sauce, and *drained* tomatoes & green chilies. Mix well to slow boil, then turn to simmer.
  • 4
    This is where it gets good! It's also where you can make a decision. To fry your tortillas first or to not fry your tortillas? THAT is the question. LOL. I fry mine slightly. I can't help it, it just makes this whole dish taste that much better.
  • 5
    In a cast iron skillet or frying pan, heat a little bit of canola or vegetable oil. You want the tortillas to fry the minute the hit the oil. This is how you insure that the oil is hot enough and doesn't penetrate the tortillas and make them greasy and that much more unhealthy. Don't fry them quite as long as you would for soft tacos, but close. Pull them out of the oil and let them drain on paper towels.
  • 6
    Time to layer. Spray a 9x13 or large casserole of choice with Pam. Lay two tortillas across the bottom of the pan slightly over lapping. Cut a third tortilla in half and place each half on the long sides of the pan with the straight side of the tortilla facing out. OR if you're using smaller tortillas, layer them side by side, slightly over lapping down the center of the pan.
  • 7
    Spoon sauce over the tortillas, then some cheese and a few onions. Repeat layers until you are out of ingredients, ending with sauce, then cheese and the last of the onions.
  • 8
    Bake uncovered for 35-45 minutes until the cheese is browned. I always turn my broiler on the last 2 minutes to take it over the edge with that beautiful brownness.
  • 9
    Let stand 10 minutes before cutting and serving. These are great as is but they are also great topped with your favorite things. Sour cream, guacamole, tomatoes, green onions, or jalapenos. Enjoy!