Best 2 Enchilacomalejita Casserole Recipes
**Enchiladas, a beloved Mexican dish, are corn tortillas stuffed with various fillings and smothered in a flavorful sauce. The Enchilacomalejita Casserole featured in this article is a unique take on this classic dish, combining the flavors and textures of enchiladas with the convenience of a casserole. This recipe is a perfect blend of spicy, cheesy, and savory flavors, making it a hit among enchilada lovers. The casserole is made with layers of corn tortillas, a flavorful filling of shredded chicken, corn, black beans, and a tangy tomatillo sauce. It is then topped with a generous amount of melted cheese and baked until bubbly and golden brown. Whether you're looking for a hearty family meal or a dish to impress your guests, the Enchilacomalejita Casserole is sure to satisfy your cravings. In addition to this main recipe, the article also provides three additional enchilada recipes: a traditional Enchiladas Verdes, a quick and easy Chicken Enchilada Casserole, and a vegetarian-friendly Black Bean and Sweet Potato Enchilada Casserole. Each recipe has its unique flavor profile and cooking method, ensuring there's something for everyone to enjoy.**
Here are our top 2 tried and tested recipes!
ENCHILACOMALEJITA CASSEROLE RECIPE - (4.8/5)
Provided by ksandoz
Number Of Ingredients 9
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)
Enchilacomalejita is a mouthful but don't let that scare you. This was simple to throw together and the whole family will love it. You have all the flavor of the taco seasoning and then the enchilada sauce the slight crunch from the chips and over course topped with cheese. YUM! A great weeknight dinner.
Provided by Kathy Sandoz
Categories Casseroles
Time 45m
Number Of Ingredients 22
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.
Tips:
- Choose high-quality ingredients for the best flavor. Fresh, ripe vegetables, flavorful cheese, and tender meat will make a big difference in the final dish.
- Don't be afraid to experiment with different ingredients and flavors. There are many variations of enchilada casserole, so feel free to add your own personal touch.
- If you're short on time, you can use pre-made enchilada sauce and tortillas. However, if you have the time, making your own sauce and tortillas is definitely worth the effort.
- To make sure the casserole is cooked evenly, bake it in a preheated oven and cover it with foil for the first 20 minutes of baking.
- Let the casserole cool for a few minutes before serving. This will help the flavors to meld and the casserole to set.
Conclusion:
Enchilada casserole is a delicious and versatile dish that is perfect for any occasion. It's easy to make, can be tailored to your own preferences, and is always a hit with family and friends. So next time you're looking for a quick and easy meal, give enchilada casserole a try. You won't be disappointed!
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