Enchilada Casserole MMB
By
Melanie B
@MelBelle
8
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.
Blue Ribbon Recipe
Member's Choice!
Enchiladas are delicious but rolling them can take time. This is a casserole that tastes just like enchiladas without the extra work. It's cheesy and full of flavor. A great weeknight dinner. Serve with Spanish rice, chips, and salsa and you'll have a fiesta in your tummy.
Ingredients
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1 lbground beef, cooked chicken or cooked turkey
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1/2onion chopped fine
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1 can(s)chili beans (or black beans rinsed), 16 oz
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1 Tbspchili powder
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1 Tbspcumin
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1 Tbsppaprika
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10corn tortillas
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8 ozcheddar cheese, shredded
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8 ozMonterey jack cheese, shredded (or pepper jack)
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2 can(s)red enchilada sauce, 10 oz each
How to Make Enchilada Casserole MMB
- Brown the beef and onion together. Drain off the fat. Add beans and spices (you can adjust as desired).
- Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan.
- You're going to make two layers in total. First, add tortillas to the baking dish.
- Pour a layer of meat on top of the tortillas.
- Sprinkle with the shredded cheese. Drizzle a bit of enchilada sauce.
- Repeat layers ending with cheese.
- Cover with enchilada sauce. You may not use all of the second can of enchilada sauce. You want it moist, but not soupy. Bake at 350 for 40 minutes covered with foil.
- Remove the foil and bake for 10 minutes to brown the cheese.
- Let sit for about 10 minutes before serving. Freezes well before or after cooking.
About Enchilada Casserole MMB
Main Ingredient: Chicken
Regional Style: Mexican
Collections: Casserole Crazy Fiesta Time!
Other Tags: Quick & Easy For Kids
