Enchilacomalejita Casserole Recipe 485 Recipes

ENCHILACOMALEJITA CASSEROLE RECIPE - (4.8/5)

Steps:

• Brown gr. beef with bell pepper and onion. Drain. Add taco seasoning and water. Let simmer while you make the enchilada sauce (recipe below). In a 9x13 baking dish, spread about 1/2 c. Enchilada sauce on bottom. Cut the flour tortillas to fit the pan to make 1 layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half the meat mixture over the chips. Drizzle with enchilada sauce, saving some for the next layer. Sprinkle with cheese. Repeat another layer, finishing with cheese. Bake at 375° for about 15 minutes. Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc. Optional add-in: Cooked pinto beans: Mix into meat mixture before layering. Retried beans: Just add another layer while you are layering Enchilada sauce 2 Tbsp. vegetable or canola oil 2 Tbsp. flour 4 Tbsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. cumin 1/4 tsp. oregano 2 cups chicken broth Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.

ENCHILACOMALEJITA CASSEROLE (MEXICAN CASSEROLE)

Steps:

• 1. Brown ground beef with bell pepper and onion. Drain. Mix in taco mix and water; simmer while you make the enchilada sauce or for about 10 minutes.
• 2. In a 9x13 baking dish, spread about 1/2 c enchilada sauce on bottom. Cut the flour tortillas to fit the pan to make 1 layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half the meat mixture over the chips. Drizzle with enchilada sauce, saving some for the next layer. Sprinkle with cheese. Repeat another layer, finishing with cheese.
• 3. Bake at 375° for 15 minutes or until cheese is melted and bubbly.
• 4. Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc. Optional add-in: Cooked pinto beans: Mix into meat mixture before layering. Retried beans: Just add another layer while you are layering.
• 5. Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.

ENCHILADA CASSEROLE

Steps:

• 1. In a 9 x 13" pan, layer the Tostitos on the bottom. Mix ground beef, soup, evaporated milk, green chilies and enchilada sauce together and cook until bubbly. Pour over Tostito chips. Sprinkle grated cheddar cheese over the top. Bake at 350 degrees for 15 - 20 minutes until bubbly. ENJOY!!
• 2. I add the green chilies and it does not make this casserole too spicey as we don't like real spicey food. Just an added flavor but it can be omitted.

CHICKILADA CASSEROLE

Steps:

• Lightly butter a 9"x13" casserole dish/pan. Set aside.
• Reheat and season chicken by adding 1 teaspoon oil to skillet over medium heat; add chicken, stirring frequently until heated through. Sprinkle with 1 teaspoon taco seasoning and 1/4 teaspoon salt, stir until well incorporated.
• Remove chicken from heat, allowing to cool until warm, not hot. Add 1 cup cheese, tossing to mix. Set aside.
• Spread a thin layer of softened cream cheese (about 1 teaspoon) on small flour tortilla.
• Place some of the chicken mixture on tortilla; roll tortilla into a cylinder; place seam side down in prepared dish. Repeat with remaining tortillas. Set aside while preparing sauce.
• For the sauce, melt 3 tablespoons butter in skillet over medium heat; add 3 tablespoons flour, stirring until no lumps remain and sauce is bubbling.
• Add 1 can of chicken broth, stirring constantly until thickened and bubbling.
• Add 1 can chopped green chiles; stir until well incorporated. Remove from heat and allow to cool for about 5 to 10 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Gradually add, and stir into the warm sauce, 1 cup of sour cream, until well combined.
• Pour sauce over enchiladas.
• Evenly distribute remaining 2 cups cheese over enchiladas.
• Bake, uncovered, at 350 degrees F for 40 minutes. Remove from oven; wait about 5 -10 minutes before serving.
• Cover and refrigerate leftovers.