Best 5 Enchilada Casserole Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in the mood for a tantalizing culinary experience that fuses the flavors of Tex-Mex cuisine with the convenience of a hearty casserole? Look no further! Enchilada casserole II beckons you to embark on a lip-smacking adventure where tender tortillas, savory fillings, and a symphony of spices unite to create a dish that will tantalize your taste buds and leave you craving more. Easily prepared with everyday ingredients, this casserole is a delightful choice for busy weeknights or fun family gatherings. Whether it's for a potluck, a casual get-together, or simply a comforting meal to enjoy at home, allow us to guide you through the art of creating the ultimate enchilada casserole II, a dish destined to become a staple in your culinary repertoire.

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

CHICKEN ENCHILADA CASSEROLE II



Chicken Enchilada Casserole II image

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 8

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 g

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

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.

ENCHILADA CASSEROLE II



Enchilada Casserole II image

Easy, flavorful and delicious. Kids love it!

Provided by TAMMIE SWAIN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
salt to taste
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  • In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  • Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  • Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

Provided by TammieV

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

Steps:

  • Place Chicken in large saucepan and cover with water.
  • Sprinkle in a handful of oregano,add garlic powder and salt.
  • Boil about 20 minutes and shred from bones.
  • Save broth.
  • Mix soups, sour cream & chiles in large pan.
  • Add only enough broth to slightly thin.
  • Re-season as needed.
  • Simmer on low 15 minutes.
  • Add chicken and diced onion.
  • In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
  • Repeat- Tortillas, sauce and cheese.
  • Bake in 350 degree oven for 20 minutes.

ENCHILADA CASSEROLE



Enchilada Casserole image

Make and share this Enchilada Casserole recipe from Food.com.

Provided by Claudia Whitlock

Categories     Chicken

Time 1h20m

Yield 1 Casserole, 8-10 serving(s)

Number Of Ingredients 10

5 -6 flour tortillas (I use the large ones)
1 1/2 lbs ground beef or 1 1/2 lbs chicken
1 package taco seasoning
chopped onion (to taste)
sliced or chopped jalapeno (optional)
1 can refried beans
1 can enchilada sauce
sliced black olives (optional)
2 -2 1/2 cups grated cheddar cheese (Sharp or Mexican are good)
cooking spray

Steps:

  • Brown beef, with onions and jalapenos.
  • Drain; add the Taco mix as directed.
  • Spray a casserole-baking dish with oil spray.
  • (Large enough dish to be able to place tortillas flat).
  • Add the flour tortillas in layers.
  • Spread each tortilla with 1-2 tablespoons of beans.
  • Distribute desired amount of meat mixture on beans.
  • Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  • Add some olives.
  • Add some cheese.
  • Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  • Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  • Cool 15-20 min. before serving.
  • It will set up better.
  • This will reheat in microwave in no time, it also, freezes well in single serving section.
  • Thaw before reheating.
  • I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4

Tips:

  • Use fresh ingredients whenever possible. This will give your enchilada casserole the best flavor.
  • Don't be afraid to experiment with different ingredients. There are many variations of enchilada casserole, so feel free to add or omit ingredients to suit your taste.
  • Make sure to cook the tortillas before assembling the casserole. This will help them to hold their shape and prevent them from becoming soggy.
  • Layer the ingredients in the casserole dish in the following order: tortillas, sauce, cheese, filling, and more sauce. This will ensure that all of the flavors are evenly distributed.
  • Bake the casserole until it is bubbly and the cheese is melted and golden brown. This usually takes about 30 minutes.
  • Let the casserole cool for a few minutes before serving. This will help it to set and make it easier to cut.

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, beef, or turkey. It can also be made vegetarian by using black beans or tofu instead of meat. No matter how you make it, enchilada casserole is sure to be a hit with your family and friends.

Related Topics