"UNA DE CADA" ENCHILADA CASSEROLE
Provided by Sunny Anderson
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 32
Steps:
- Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.
- Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside.
- Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside.
- Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.
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Checkered_Fancy
[email protected]Just wanted to say thank you for sharing this amazing recipe! It was easy to make and tasted delicious. Will definitely be making this again!
Simran Sarwar Sayma
[email protected]Loved this recipe! It’s cheesy, flavorful, and has the perfect amount of spice. My family loved it and it was a great hit for my potluck.
Unays Waters
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love the cheesy, saucy goodness of the enchiladas and they don't even realize they're eating vegetables.
Steave Smithers
[email protected]I'm not a fan of Mexican food, but I really enjoyed this casserole. It was the perfect combination of cheesy, saucy, and flavorful. I will definitely be making it again.
Laura Cervantes
[email protected]This casserole is a bit time-consuming to make, but it's worth it. It's absolutely delicious. I love the combination of flavors and textures. It's the perfect comfort food.
Dsf Cjf
[email protected]This casserole is a great way to feed a crowd. It's easy to make and it's always a hit. I've made it for potlucks, parties, and family gatherings. Everyone always loves it.
Layan Fisal
[email protected]I love that this casserole is customizable. You can add or remove ingredients to suit your taste. I also love that it's a one-pot dish. It makes cleanup a breeze.
Ellise Nesbitt
[email protected]This casserole is a great way to use up leftover chicken or beef. It's also a great way to get your kids to eat their vegetables. My kids love the cheesy, saucy goodness of the enchiladas and they don't even realize they're eating vegetables.
Maria Yari
[email protected]I'm not a big fan of enchiladas, but I really enjoyed this casserole. It was the perfect combination of cheesy, saucy, and flavorful. I will definitely be making it again.
Faisal pathan
[email protected]This casserole was a lot of work to make, but it was worth it. It was absolutely delicious. I will definitely be making it again for special occasions.
kira man
[email protected]I found this casserole to be a bit bland. I think it needed more seasoning. I also would have liked it to be cheesier.
Crypt1cB34ST On 60 fps
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use a milder salsa.
saman baqe
[email protected]I made this casserole for a potluck and it was a huge success! Everyone raved about it. I loved the combination of flavors and textures. It was the perfect dish to share with friends and family.
Micah
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my kids. They love the cheesy, saucy goodness of the enchiladas.
Hosneara Juthi
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's a great way to use up leftover chicken or beef. I also love that it's customizable. You can add or remove ingredients to suit your taste.
Anne marie Portsmouth
[email protected]This casserole was a hit with my family! It was super easy to make and it tasted amazing. I loved the combination of different enchiladas in one dish. I will definitely be making this again.