MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
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Beatrice Scott
[email protected]I've tried many enchilada casserole recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Jaden Lozano
[email protected]This is my new favorite enchilada recipe! It's so easy to make and it always turns out perfect.
Hailey Escobedo
[email protected]I made this casserole for a party and it was a huge success! Everyone loved it and asked for the recipe.
Shelby Puckett
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Zaniya Adams
[email protected]I'm not sure what I did wrong, but my casserole turned out dry and crumbly. It was still edible, but not great.
Alex Cruz
[email protected]This casserole was a bit bland for my taste. I think it needed more seasoning.
jolene smith
[email protected]Delicious! I added some diced green chiles to the filling for a little extra spice. It was perfect.
Ryad Elfetouaki
[email protected]This recipe was easy to follow and the casserole turned out great! I used ground turkey instead of beef and it was still very flavorful.
Shamali Khan
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy tortilla chips on top.
Meer Hadi
[email protected]This enchilada casserole was a hit with my family! It was easy to make and so delicious. The flavors were perfect and the cheese was gooey and melted. I will definitely be making this again.