Best Enchilada Casserole Mmb Recipes
ENCHILADA CASSEROLE
The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Provided by Carol Hilderbrand
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g
ENCHILADA CASSEROLE
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
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 MMB
Member's Choice! Enchiladas are delicious but rolling them can take time. This is a casserole that tastes just like enchiladas without the extra work. It's cheesy and full of flavor. A great weeknight dinner. Serve with Spanish rice, chips, and salsa and you'll have a fiesta in your tummy.
Provided by Melanie B
Categories Casseroles
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Brown the beef and onion together. Drain off the fat. Add beans and spices (you can adjust as desired).
- 2. Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan.
- 3. You're going to make two layers in total. First, add tortillas to the baking dish.
- 4. Pour a layer of meat on top of the tortillas.
- 5. Sprinkle with the shredded cheese. Drizzle a bit of enchilada sauce.
- 6. Repeat layers ending with cheese.
- 7. Cover with enchilada sauce. You may not use all of the second can of enchilada sauce. You want it moist, but not soupy. Bake at 350 for 40 minutes covered with foil.
- 8. Remove the foil and bake for 10 minutes to brown the cheese.
- 9. Let sit for about 10 minutes before serving. Freezes well before or after cooking.
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