Enchillada casserole

[bear74]

Help!

Does anyone have a recepie for Enchillada Casserole?

TIA

 

[poohangel]

This is not a casserole, but they are very good.

1 lb. ground beef
1 pkg. taco seasoning
1 c. refried beans
4 oz. can ripe olives, chopped
7 oz. flour tortillas
10 oz. enchilada sauce
4 oz. cheddar cheese

Heat oven to 375*. Prepare ground beef and taco seasoning as directed on taco seasoning pkg. Stir in beans & olives. Simmer over medium heat until hot, stirring occasionally. Heat tortillas until warm & flexible, Spoon 1/3 c. hot filling down center of each tortilla-roll up. Place seam side down in baking dish. Pour enchilada sauce over tortillas. Sprinkle with cheese. Bake at 375* for 10-15 minutes or until heated through.

poohangel

 

[piratesmate]

I have a couple I've gotten here in the past.

Enchilada Casserole

1 can chili with beans
2 c sharp cheddar cheese, grated
12 oz Doritos (save 2 cups for casserole topping)
10 – 15 oz enchilada sauce
8 oz tomato sauce
2 Tbl onion, grated
1¼ c sour cream

For the topping, set aside sour cream, 1/2 cup of the grated cheese, and 1/3 of the Doritos bag.

Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into mixing bowl.

Mix the onion, and all the other ingredients — except those for the topping — and place into an 8 1/2 x 11-inch casserole dish.

Bake for 20 minutes at 375F

Remove casserole from oven. Spread on sour cream, cover with Doritos, and sprinkle 1/2 cup cheese.

Bake for an additional 5 minutes and serve.

Enchilada Casserole

18 corn tortillas
2 lbs ground beef
6 c shredded cheddar or Mexi-Mix cheese
large can sliced black olives (optional)
1 onion, diced (optional)
2 large cans red enchilada sauce or 2 packets of red enchilada sauce prepared according to packet directions


Heat enchilada sauce and cook and drain ground beef.

In a 9x13 pan pour 1/8 cup of sauce into pan and coat bottom of pan (use more if necessary)Lay 6 tortillas in two rows of three to cover most of bottom of pan, overlap edges. Cover tortillas with 1/2 of ground beef, sprinkle ground beef with diced onion and cheese, Pour 1/2-1 cup of sauce across top. Another layer of tortillas, then beef, then onion, then cheese, more sauce. Finally another layer of tortillas. Pour remaining sauce over the layers, sprinkle generously with cheese and sliced olives if desired.

Bake at 350 until cheese is melted and it's bubbly, approximately 1/2 hour.

Enchilada Bake

2 pounds of ground beef and half and onion, sauteed and drained.

1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of milk
1 large can enchilada sauce with green chiles
1 tsp chili powder

Heat the soups, milk and enchilada sauce and chili powder in a sauce pan and set aside.

1 large bag Doritoes, regular
2 large bags of cheddar cheese (or shred your own, as I prefer).

Layer chips, meat, sauce and cheese in a baking pan. Repeat.

Bake at 325 for 25 minutes. Cool for 15 minutes.

 

[TN Traveler]

I have a GREAT recipe for chicken Enchiladas

pkg of boneless & skinless chicken breasts
1 lge onion chopped
1 lge tub of sour cream
1 can Cream of chicken soup
1 can Cream of Mushroom soup
2 cups shredded mozerella cheese
2 cups shredded cheddar, Mexican or 4 cheese brand
8 or 10 soft taco style flour tortillas

Preheat over to 350. Boil the chicken until thoroughly cooked. Allow to cool and then shred into bite size pcs. You can use canned chicken if you are in a hurry but isn't as good. In a large bowl combine the shredded chicken, chopped onion and cup and half of the mozerella cheese and cup and half of the other type of cheese you prefer. In a suacepan combine the sour cream and the 2 soups and heat on med-high stirring occasionally to keep from sticking to the bottom of your pain. Heat until soup and sour cream starts to bubble and then remove from heat. Spray a large 11 x 13 cake pan w/Pam. Take your tortilla shells and stuff w/chicken, cheese and onion mixture and then roll like a burrito. The hardest thing to learn when you first make this is how much chicken to use to stuff the shells. I usually take a hand full, put in the bottom and then roll it up. Continue to do this w/all your shells and pack tightly in your pan until all used. Sometimes you'll have more chicken mixture leftover so just sprinkle on the sides. Also you may run out of room in your pan so you'll need to pack the stuffed shells tighter or place on the side of your pan.

Once this is done, take the sour cream and soup mixture and pour
over the shells. Make sure you cover them good b/c they will dry out if not covered w/the soup mixture. Take whatever cheese you have left over and sprinkle over the soup sauce and cover w/foil. Bake at 350 for 20 mins, remove the foil and put back in oven and bake another 5-10 mins. Don't let the cheese get to dark.

Serve w/salsa, chips, or whatever else makes you happy.

Variations......if you like it hot, you can add green chilis, peppers or olives into the chicken mixture. Also if you like a lot of cheese you can stuff your shells w/2 cups of each kind and then add another 1/2 cup to the top giving you a total of 2 1/2 cups of each kind of cheese.

No, it's not low calorie --- altho sometimes I do use healthy request soups and lite sour cream. I figure if I'm going to blow my diet out of the water I'm going to do it right!!! It's really good and serves 5 easily. Very filling!! I can eat one but seldom more.

ENJOY!!