LAYERED ENCHILADA BAKE
Make and share this Layered Enchilada Bake recipe from Food.com.
Provided by Concoctionista
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Line 13x9-inch pan with foil.
- Brown meat with onions & drain.
- Add salsa, beans, dressing and chili powder; mix well.
- Arrange 3 of the tortillas in a single layer on the bottom of the disk and cover with half of each the meat, sour cream and cheese.
- Repeat the layers.
- Bake covered with foil 30 minutes.
- Remove foil and bake another 10 minutes.
- Let stand 5 minutes, then serve.
- To cook later: freeze assembled casserole for up to 3 months.
- Preheat oven to 400°F.
- Bake, covered for 1 hour and then uncovered for 15-20 minutes.
- Let stand 5 minutes, then serve.
Nutrition Facts : Calories 597.5, Fat 34.1, SaturatedFat 17, Cholesterol 87.5, Sodium 1378.3, Carbohydrate 42.8, Fiber 5.9, Sugar 4, Protein 30.6
LAYERED ENCHILADA BAKE
Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
- Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. -Molly Butt, Granville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Nutrition Facts : Calories 409 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1031mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
- Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 1/2 g
SMART-CHOICE ROASTED TURKEY ENCHILADA BAKE
No-salt-added black beans and whole wheat tortillas are just two of the smart ingredient swaps in this tasty Smarter Choice Roasted Turkey Enchilada Bake.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine first 5 ingredients.
- Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
LAYERED CHICKEN ENCHILADA CASSEROLE
This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!
Provided by Parsley
Categories Chicken Breast
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
- Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
- Remove from heat and stir in shredded chicken.
- Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
- Repeat layers.
- Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.
SMART-CHOICE LAYERED ENCHILADA BAKE
This bake has everything that makes an enchilada so delicious-ground beef, beans, cheese and taco seasoning-in a layered casserole.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
- Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half of the each meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
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