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.
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Usman Mahmood
[email protected]This casserole is a great way to use up leftover chicken. It's also really easy to make.
Carmarius Suelonius
[email protected]This recipe was a total disaster. The chicken was raw and the enchilada sauce was watery and bland.
Margaret Butler
[email protected]I'm not a big fan of enchiladas, but this casserole was actually pretty good. I might make it again sometime.
Angel Mariya
[email protected]This is my favorite casserole recipe! It's easy to make and always a crowd-pleaser.
Lonfle Taylor
[email protected]This casserole is a bit too rich for my taste. I think I'll try a different recipe next time.
Tushemerirwe Lilian
[email protected]I love this recipe! It's so versatile. I've made it with chicken, beef, and even tofu. It's always delicious.
Sahalom Mia
[email protected]This is the best enchilada casserole I've ever had! The flavors are amazing and it's so easy to make.
Md.Rayhan Mia
[email protected]I've tried this recipe twice now and both times it's been a flop. I don't know what I'm doing wrong.
M shaheer
[email protected]This casserole is my go-to dish for potlucks and parties. It's always a hit!
Michael galvez
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Samikshya Chhetri
[email protected]Great recipe! I made this for my friends and they all raved about it.
Mukesh sardar
[email protected]This casserole was a disaster. The chicken was dry and tough, and the enchilada sauce was watery and flavorless.
Justin Rivera
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
Dawood khan bajaur محمد داؤد حان باجوڑ
[email protected]This recipe was a bit too bland for my taste. I had to add extra spices to give it some flavor.
skilar dodd
[email protected]I've made this casserole several times and it's always a crowd-pleaser. It's easy to make and the leftovers are just as good the next day.
soldier man
[email protected]This casserole was a hit at my dinner party! Everyone loved the combination of flavors and textures. The chicken was tender and juicy, and the enchilada sauce was flavorful and cheesy. I will definitely be making this again.