Best 3 Enchilacomalejita Casserole Mexican Casserole Recipes
**Enchilacomalejit Casserole (Mexican Casserole): A Culinary Delight**
Originating from the vibrant culinary traditions of Mexico, Enchilacomalejit Casserole, also known as Mexican Casserole, is a delectable dish that tantalizes taste buds with its rich flavors and textures. This casserole features a harmonious blend of corn tortillas, succulent chicken, a medley of vegetables, and a delectable cheese topping, all enveloped in a savory tomato sauce. The fusion of spices and herbs, including chili powder, cumin, and oregano, imparts a distinctive aroma that awakens the senses. Dive into the depths of this culinary masterpiece, where each bite transports you to the heart of Mexico, leaving you craving for more.
**Exploring the Treasure Trove of Recipes:**
1. **Traditional Enchilacomalejit Casserole:** Embark on a culinary journey through Mexico with this classic recipe. Layers of corn tortillas, chicken, vegetables, and cheese are smothered in a flavorful tomato sauce, creating a symphony of flavors and textures.
2. **Vegetarian Enchilacomalejit Casserole:** Indulge in a meatless marvel as this vegetarian rendition of the classic casserole delights your palate. A delectable combination of roasted vegetables, beans, and cheese takes center stage, delivering a symphony of flavors and textures that will leave you utterly satisfied.
3. **Chicken Verde Enchilacomalejit Casserole:** Experience a vibrant twist on the traditional dish with this chicken verde variation. Succulent chicken is slow-cooked in a zesty green tomatillo sauce, creating a medley of flavors that dance on your tongue. Layers of corn tortillas, vegetables, and cheese complete this tantalizing casserole.
4. **Easy Enchilacomalejit Casserole:** Time-pressed individuals rejoice! This simplified version of the casserole offers a delightful compromise between convenience and flavor. Pre-cooked chicken, canned vegetables, and a store-bought tomato sauce make this recipe a breeze to prepare, while still delivering a satisfying and delicious meal.
5. **Baked Enchilacomalejit Casserole:** Embark on a culinary adventure with this baked rendition of the casserole. Layers of corn tortillas, chicken, vegetables, and cheese are enveloped in a rich and flavorful tomato sauce, then baked to perfection. The result is a golden-brown casserole with a crispy crust and a gooey, melted cheese interior that will leave you craving for more.
6. **Slow Cooker Enchilacomalejit Casserole:** Let your slow cooker do the work with this hassle-free recipe. Simply assemble the ingredients in your slow cooker, switch it on, and come back to a fully cooked, mouthwatering casserole. This hands-off approach allows you to savor the flavors of this Mexican delight without spending hours in the kitchen.
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.
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
ENCHILADA CASSEROLE
Make and share this Enchilada Casserole recipe from Food.com.
Provided by Anity0017
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Ferenheit.
- Brown hamburger meat in skillet, drain.
- Add soup, milk, green chiles, and sour cream. Salt and pepper to taste.
- Heat tortillas in a skillet with a small amount of oil, drain on paper towels.
- In casserol dish, alternate layers of tortilla and meat sauce until all sauce is gone.
- Top with cheese and bake for 30 minutes.
Nutrition Facts : Calories 504.4, Fat 37, SaturatedFat 17.9, Cholesterol 135.5, Sodium 886, Carbohydrate 10.5, Fiber 0.4, Sugar 4.3, Protein 31.7
Tips:
- To make the casserole ahead of time, assemble it and bake it according to the instructions. Let it cool completely, then cover it and refrigerate for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until heated through, about 30 minutes.
- If you don't have a cast-iron skillet, you can use a large ovenproof skillet or baking dish. Just be sure to adjust the cooking time accordingly, as the casserole will take longer to cook in a larger dish.
- Feel free to add other ingredients to your casserole, such as cooked ground beef, black beans, or corn. You can also top it with your favorite cheese, such as cheddar, Monterey Jack, or queso fresco.
- Serve the casserole with a dollop of sour cream, guacamole, and salsa. You can also serve it with rice or beans.
Conclusion:
Enchilacomalejita casserole is a delicious and easy-to-make Mexican casserole that is perfect for a weeknight dinner. It is made with a combination of corn tortillas, salsa, refried beans, cheese, and sour cream. The casserole is baked until it is bubbly and golden brown. Enchilacomalejita casserole is a great way to use up leftover tortillas and beans. It is also a great dish to serve at a party or potluck. The casserole is sure to be a hit with everyone who tries it.
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