Best 3 Mexican Enchilada Casserole Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delightful Mexican Enchilada Casserole. This hearty and flavorful dish combines the best of Mexican ingredients to create a symphony of taste. Layers of succulent chicken, tender vegetables, and tangy enchilada sauce are enveloped in a warm tortilla embrace, topped with a blanket of melted cheese that oozes with every bite. Accompanying this main course are three additional recipes that elevate the Mexican experience: a classic Guacamole recipe for a creamy and refreshing dip, a simple Mexican Rice recipe that bursts with savory flavors, and a zesty Pico de Gallo recipe that adds a refreshing crunch to any dish. Embark on a culinary journey to the heart of Mexico with our Mexican Enchilada Casserole and its delectable accompaniments.

Here are our top 3 tried and tested recipes!

MEXICAN ENCHILADA CASSEROLE

Mexican Enchilada Casserole image

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

Ingredients

cooking spray
1 ½ cups canned tomato sauce
⅓ cup chili powder (such as Gebhardt®)
½ cup water, or as needed
1 ½ pounds ground turkey
1 ½ cups chopped onion
2 (1 ounce) packages taco seasoning mix, divided
⅔ cup water
16 (5 inch) corn tortillas, cut in half
3 cups shredded sharp Cheddar cheese
3 cups shredded Monterey Jack cheese
1 ½ (10 ounce) bags shredded iceberg lettuce
2 cups chopped fresh tomatoes

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

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole image

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!

Provided by French Tart

Categories One Dish Meal

Time 55m

Yield 1 Enchilada Casserole, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chopped cooked chicken
6 inches hot chorizo sausage, cut into chunks
2 cups mild salsa
1/2 cup water (optional)
1/2 teaspoon garlic powder
2 teaspoons dried chipotle powder (more or less to personal taste)
salt and pepper
15 ounces corn kernels, drained (600g)
1/4 cup pimento stuffed green olive, halved
1 cup sour cream (8 ozs)
6 flour tortillas, cut into strips (8-inch)
2 cups grated cheese, to taste
sour cream, to serve
chopped jalapeno pepper, to serve
cilantro or parsley, chopped, to serve

Steps:

Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

MEXICAN TEX-MEX BURRITO ENCHILADA CASSEROLE

Mexican Tex-Mex Burrito Enchilada Casserole image

My DH really, really enjoys this, while I just find it OK. ;) I adopted this recipe from the RecipeZaar account in August 2006, and after I prepared it Sept. 4, 2006, I made some minor changes (adding the size of canned ingredients, adding onions in with the meat mixture, etc). Original poster's comments: "This is more of a Tex Mex recipe than Mexican. Truly delicious!"

Provided by newspapergal

Categories Tex Mex

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 flour tortillas
1 (14 ounce) can of drained pinto beans or 1 (14 ounce) can black beans
1/3 cup sliced black olives
1 small chopped white onions or 1 small yellow onion
16 ounces grated Mexican blend cheese or 16 ounces cheddar cheese
1 (10 ounce) can enchilada sauce
1 1/2 lbs ground beef
1 (15 ounce) can Wolf brand chili, with or without beans
1 (1 1/4 ounce) taco seasoning mix, packet
1 (8 ounce) can tomato sauce

Steps:

Brown ground beef with chopped onion.
Drain beef; add seasoning and tomato sauce. Add pinto beans.
Pour enchilada sauce into a bowl.
Dip the flour tortillas into the enchilada sauce and set aside.
Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
Fill the dipped tortillas with the ground beef mixture.
Sprinkle with cheese and black olives.
Roll the flour tortilla and place in baking dish.
Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
Sprinkle with cheese.
Bake at 350 degrees until cheese is melted on inside and out.
Usually about 15-20 minutes.
ENJOY!

Tips:

Mise en Place: Before you start cooking, gather and measure all of the ingredients and chop any vegetables or herbs. This will help you stay organized and make the cooking process go more smoothly.
Use High-Quality Ingredients: The quality of your ingredients will greatly affect the flavor of your casserole. Use fresh, ripe vegetables, and high-quality cheese and spices.
Don't Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it is cooked through, about 10 minutes per side.
Use a Good Enchilada Sauce: The enchilada sauce is one of the key flavors in this casserole. Choose a sauce that you enjoy the taste of, and make sure it is simmered until it is hot and bubbly.
Don't Overfill the Casserole Dish: The casserole will rise as it bakes, so don't fill the dish more than two-thirds full. This will prevent it from overflowing.
Let the Casserole Rest Before Serving: After the casserole is baked, let it rest for about 10 minutes before serving. This will allow the flavors to meld and the casserole to firm up.

Conclusion:

This Mexican enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor, thanks to the combination of tender chicken, flavorful enchilada sauce, and melted cheese. The casserole is also a great way to use up leftover chicken or turkey. Serve it with your favorite Mexican sides, such as rice, beans, or guacamole, and enjoy!