Enchiladas Casserole Style 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.

EASY ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
• Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
• Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ENCHILADAS CASSEROLE STYLE

Steps:

• 1. Brown the hamburger in a pan with the garlic, salt and pepper and some of the onion. Drain off the grease. Meanwhile, heat the enchilada sauce in a saucepan with a dash of salsa if desired, until quite hot, It will help cut down your cook time in oven.
• 2. Grease your dish you will make the enchilada casserole in. Put some enchilada sauce in the bottom of your pan spread it around so it covers the bottom, but go easy. Next layer in 1 high of corn tortillas across the bottom, smear a little enchilada sauce on them and spread hamburger over the top of that. (depends how much hamburger you have to use, as to how thick you do it, I make my enchilada casserole 3 tortillas high, with last layer just having a light sprinkling of hamburger. Next you sprinkle a layer of of onion across the top and then your cheese. (can add diced green chiles as well, if you choose) Preheat your oven to 350 degrees.
• 3. Now drizzle enchilada sauce across the top of that, and do another layer of corn tortillas. Again spread some enchilada sauce over that, ( a thin coat). Now the hamburger and then the onion and next cheese. Drizzle enchilada sauce over the top.
• 4. This last layer is a bit different, as this is the top of your casserole. Put your corn tortillas over the top and smear enchilada sauce over the top, try to cover each tortilla. Spread cheese over the top of that, and lightly sprinkle some onion and hamburger over that. A dash more cheese and then drizzle your enchilada sauce over that.
• 5. Put it in the oven for 30 to 45 minutes. Till cheese is melted and sauce is bubbling a bit. May serve with chopped lettuce and sour cream if you desire. I like to spread sour cream across the top lightly and add chopped lettuce. Best served with refried beans on the side.

CHICKEN ENCHILADA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!