Enchilada Casserole Microwave Recipes

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
• In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
• Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
• Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

MICROWAVE BEEFY ENCHILADA CASSEROLE

Steps:

• Cook beef until browned; add salsa and chili powder.
• Place 4 tortillas in a 2 quart baking dish and top with half of the meat mixture. Add half of the soup. Repeat layers and top with cheese.
• Cover and microwave at 100% power until hot, about 8-10 minutes depending on your microwave.
• Serve with sour cream and tomatoes if desired.

ENCHILADA CASSEROLE-MICROWAVE

Steps:

• 1. Mix ground beef, onion and garlic in 2-quart casserole. Microwave on high (100%) until beef loses pink color, 5 - 9 minutes, stirring once to break up beef. Drain.
• 2. Stir in tomato sauce, water, chili powder, salt and pepper. Microwave on high (100%) until sauce is slightly thickened, 6-10 minutes stirring after half the cooking time. If not using a carousel microwave, rotate after once or twice during cooking.
• 3. Alternately layer tortillas, meat sauce and cheese in 1-1/2 quart round casserole, ending with layer of cheese. Microwave on high (100%) until cheese is melted and bubbly, 1 to 3 minutes. Let stand 2 to 3 minutes.

ENCHILADA STACK

Steps:

• In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.

MICROWAVE BEEF ENCHILADAS

Steps:

• Crumble ground beef into 2 quart casserole; add onion. Cover loosley and microwave on high 3 min.; stir.
• Cover and microwave until meat is firm, 2-3mins. Stir to break up meat; drain.
• Stir in cheese, sour cream, parsley, salt and pepper. Cover and reserve.
• Wrap 4 tortillas in damp cloth and microwave on high until softened, about 45 sec. Keep tortillas covered while working with the filling.
• Spoon about 1/3 cup filling in center of tortilla. Fold up.
• Place seam side down in oblong baking dish.
• Repeat with remaining tortillas.
• Prepare enchilada sauce.
• Enchilada Sauce:.
• Mix all ingredients, cover tightly and microwave on high to boiling, 4-6 min.; stir.
• Pour sauce over tortillas. Cover loosley and microwave on high until filling is hot, 7-9 minute.
• Garnish with shredded cheese. Enjoy!

MICROWAVE BEEF & CHEESE ENCHILADAS

Steps:

• Crumble beef into a 2-qt. microwave-safe dish; add onion. Microwave, covered, on high until beef is no longer pink, 2-3 minutes; drain. Stir in 1 cup cheese, 1/4 cup enchilada sauce and green chilies., Place about 1/2 cup beef mixture off center on each tortilla. Roll up and place in a greased 11x7-in. microwave-safe dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high until heated through, 5-6 minutes. Sprinkle with remaining cheese. Cook, uncovered, until cheese is melted, 1-2 minutes longer. If desired, serve with lettuce and sour cream.