Best 2 Southwest Enchilada Bake Recipes

**Savory Southwest Enchilada Bake: A Culinary Journey of Bold Flavors and Comforting Goodness**

Indulge in a culinary adventure with the Southwest Enchilada Bake, a tantalizing symphony of vibrant flavors and heartwarming textures. This delectable dish combines the bold and zesty notes of traditional Mexican cuisine with the comforting goodness of a classic casserole. Layers of corn tortillas, succulent chicken, and a medley of colorful vegetables are smothered in a rich and flavorful enchilada sauce, creating a symphony of taste and texture that will tantalize your taste buds. Accompanied by three additional enticing recipes - Cheesy Chicken Enchiladas, One-Pot Chicken Enchilada Casserole, and Easy Chicken Enchilada Skillet - this article offers a culinary exploration of enchilada variations, each with its unique charm and delectable appeal.

Let's cook with our recipes!

SOUTHWEST ENCHILADA BAKE

Southwest Enchilada Bake image

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 12

Ingredients

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

Steps:

Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.

ENCHILADA CASSEROLE

Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

Tips:

Choose the Right Enchilada Sauce: Select a flavorful enchilada sauce that complements your filling. For a classic flavor, opt for a traditional red sauce, while green sauce offers a tangy and spicy alternative.
Prepare the Filling in Advance: To save time and ensure even cooking, make the filling ahead of time and refrigerate it until ready to assemble the enchilada bake.
Use Fresh Ingredients: Fresh vegetables, herbs, and spices will elevate the flavor of your enchilada bake. Avoid pre-packaged or frozen ingredients whenever possible.
Layer Wisely: When assembling the enchilada bake, layer the ingredients in a specific order. Start with a layer of sauce, followed by a layer of filling, and then a layer of corn tortillas. Repeat until all the ingredients are used up.
Bake Until Golden Brown: Bake the enchilada bake in a preheated oven until the cheese is melted and bubbly, and the top is golden brown. This usually takes around 20-25 minutes.

Conclusion:

The Southwest Enchilada Bake is a versatile dish that can be customized to your liking. Experiment with different fillings, sauces, and cheeses to create a casserole that is uniquely yours. Whether you prefer a classic red sauce or a tangy green sauce, this recipe provides the perfect base for a delicious and satisfying meal. Serve it with your favorite toppings, such as sour cream, guacamole, and salsa, for a complete and flavorful experience.