Best 9 Easy Enchilada Casserole Recipes
**Enchilada Casserole: A Flavorful and Convenient Dish**
Indulge in the tantalizing flavors of Mexican cuisine with our easy enchilada casserole. This delectable dish combines the richness of enchilada sauce, the gooey goodness of melted cheese, and the delightful textures of tender chicken, juicy vegetables, and soft tortillas. Perfect for busy weeknights or casual gatherings, this casserole is a symphony of flavors that will satisfy the cravings of both adults and children. With our carefully curated recipes, you can create a classic enchilada casserole that bursts with authenticity, a vegetarian version packed with colorful veggies, or a creamy chicken enchilada casserole that offers a comforting and satisfying meal. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
EASY ENCHILADA CASSEROLE
A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
Provided by JEANNIED59
Categories World Cuisine Recipes Latin American Mexican
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g
EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE
I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)
Provided by nancyj09
Categories Meat
Time 40m
Yield 1 8 1/2 inch casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
- Cook over medium heat until heated through
- Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
- Place 1 tortilla in casserole and cover with prepared sauce from pan.
- Sprinkle small layer of cheese over sauce.
- Place another tortilla over sauce and continue layering until last tortilla is on top.
- Pour remaining sauce over complete casserole and cover the top with remaining cheese.
- Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
- Let sit about 10 minutes to allow to set before serving.
- Top with sour cream if desired.
EASY ENCHILADA CASSEROLE WITH DORITOS
I saw this recipe on Good Morning America and it sounded so easy and tasty. And it was! The first time I made it my husband ate almost 1/3 of it in one sitting. Even my toddler son enjoys it. This would be great for those informal group get-togethers also. Add some chiles to give it a bit more zip or a pound of browned ground beef or some chicken for another twist.
Provided by Ducky
Categories Mexican
Time 30m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Crumble 2/3 of bag of Doritos into mixing bowl.
- Mix in the onion, chili, 1 1/2 C cheese, enchilada sauce and tomato sauce.
- Place into an 8 1/2 x 11-inch casserole dish.
- Bake for 20 minutes.
- Remove from oven and spread on sour cream, remaining Doritos and 1/2 C cheese.
- Bake for 5 minutes or until cheese is melted.
- Serve.
QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.
Provided by GrammyDarlene
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
- Spread 4 cups of tortilla chips in an even layer on top of the sauce.
- Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
- Pour remaining open can of enchilada sauce over the potatoes.
- Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
- Last layer is chips the last can of sauce and the rest of the cheeses.
- Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
Categories Chicken Bake Quick & Easy Casserole/Gratin Potluck
Yield 8 people
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!
EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)
More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
Provided by piratejenny
Categories Black Beans
Time 23m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5
EASY CHICKEN ENCHILADA CASSEROLE
Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
- Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
- Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
- Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.
Nutrition Facts : Calories 516, Fat 31.7, SaturatedFat 13.3, Cholesterol 73.5, Sodium 1738.5, Carbohydrate 34.8, Fiber 4.6, Sugar 10.6, Protein 24.8
EASY CHICKEN ENCHILADA CASSEROLE
You can use cooked turkey in place of chicken, this recipe can be doubled and baked in a larger casserole, also 3 large corn tortillas can be used in place of 6 small.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Grease a 1-1/2 quart casserole dish.
- Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
- Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
- Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
- Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
- Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
- Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
- Repeat the layers (ending up with the soup/cheese mixture on top).
- Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
- Let stand for 10 minutes before serving.
Tips:
- Use a variety of tortillas to add flavor and texture to your casserole. Corn tortillas, flour tortillas, or a combination of both can be used.
- Choose a flavorful enchilada sauce. There are many different types of enchilada sauces available, so choose one that you enjoy the taste of.
- Don't overfill the tortillas. This will make them difficult to roll and will cause them to fall apart.
- Use a variety of fillings. Meat, beans, vegetables, and cheese are all popular fillings for enchiladas. Get creative and use your favorite ingredients.
- Top the casserole with your favorite toppings. Shredded cheese, sour cream, guacamole, and salsa are all popular toppings for enchilada casseroles.
Conclusion:
Enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. With a few simple ingredients, you can create a flavorful and satisfying casserole that the whole family will enjoy. So next time you're looking for a quick and easy meal, give enchilada casserole a try.
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