Best 2 Enchilacomalejita Casserole Recipes

Enchilacomalejita casserole, a popular Mexican dish, offers a delicious and comforting meal that combines the flavors of enchiladas and a hearty casserole. This casserole features layers of corn tortillas, a flavorful filling of meat, beans, vegetables, and a creamy, cheesy sauce, all baked together until golden brown and bubbly. Its origins trace back to the vibrant culinary traditions of Mexico, where enchiladas are a beloved dish. With its ease of preparation and its ability to cater to various tastes and preferences, enchilacomalejita casserole has become a favorite among home cooks and food enthusiasts alike. Get ready to embark on a culinary journey as we explore the best recipes for this delectable casserole, ensuring a satisfying and flavorful experience for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ENCHILACOMALEJITA CASSEROLE RECIPE - (4.8/5)

Enchilacomalejita Casserole Recipe - (4.8/5) image

Provided by ksandoz

Number Of Ingredients 9

Ingredients

2 lbs (or so) gr. beef
1/2 of an onion, chopped
1 bell pepper, chopped
2 pkg. taco mix
1-1/2 c. Water
Flour tortillas
Crispy Corn tortilla chips
Mexican blend cheese, grated
Velveeta Shreds (optional)

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 Casserole (Mexican Casserole) image

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

Ingredients

2 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 pkg taco mix, low sodium
1 1/2 c water
3 large flour tortillas
1 bag(s) corn tortilla chips, preferably low or no salt
4-6 c Mexican blend cheese, grated
2 c Velveeta shreds, optional
2 c enchilada sauce, recipe below or use bottled
chopped lettuce
chopped tomatoes
sour cream
ENCHILADA SAUCE
2 Tbsp vegetable or canola oil
2 Tbsp all-purpose flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 c chicken broth

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:

If you don't have enchilada sauce, you can make your own by blending together 2 cups of tomatoes, 1 onion, 2 cloves of garlic, 1 teaspoon of chili powder, and 1/2 teaspoon of salt.
To make your casserole even more flavorful, you can add some cooked ground beef or shredded chicken.
If you want a vegetarian casserole, you can omit the meat and add extra vegetables, such as black beans, corn, or zucchini.
To make your casserole cheesy, you can use a blend of cheddar, Monterey Jack, and mozzarella cheeses.
If you don't have any tortillas, you can use a layer of cooked rice instead.
To make your casserole crispy, you can top it with a layer of crushed tortilla chips before baking.

Conclusion:

Enchilada casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken or beef, and it can be easily customized to your liking. With these tips, you can make a delicious enchilada casserole that your family and friends will love.