Best 2 Enchilada Stack Casserole Recipes
Embark on a culinary adventure with our guide to creating the ultimate enchilada stack casserole, a fusion of flavors that will tantalize your taste buds. Discover how to layer corn tortillas, savory fillings, a delectable sauce, and a symphony of cheese to craft a casserole that is both visually stunning and gastronomically satisfying. Get ready to unlock the secrets of this classic dish, from selecting the perfect ingredients to mastering techniques for achieving the perfect balance of flavors and textures.
Here are our top 2 tried and tested recipes!
ENCHILADA STACK CASSEROLE
I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better.
Provided by Ceezie
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
- Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
- Cut and serve with sour cream, diced tomatoes and lettuce.
ENCHILADA STACK UP CASSEROLE
Steps:
- Brown hamburger and onion. Drain; stir in tomato sauce, chilies, chili powder, salt and pepper, Tabasco, chili beans and black olives. Spray a 9x13-inch pan with PAM. Layer meat, tortillas, cheese. Repeat until finished. Pour tomato sauce mixed with equal part of water around the edges. Bake at 350 degrees for about 30 45 minutes. * Can substitute 2 c. tomato juice for 8 oz. tomato sauce.
Tips:
- To make the casserole ahead of time, assemble it and then cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking.
- If you don't have shredded chicken, you can use leftover rotisserie chicken or even canned chicken. Just be sure to drain the canned chicken well before using.
- Use your favorite enchilada sauce for this recipe. I like to use a mild or medium sauce, but you can use a spicy sauce if you prefer.
- Feel free to add other ingredients to this casserole, such as black beans, corn, or diced bell peppers.
- Serve the casserole with your favorite toppings, such as sour cream, salsa, guacamole, or shredded lettuce.
Conclusion:
This enchilada stack casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great dish to make ahead of time and reheat for later. With its layers of tortillas, chicken, cheese, and enchilada sauce, this casserole is sure to be a hit with your family and friends.
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