Best Enchilada Casserole With Red Guajillo Chile Sauce Recipes

RED ENCHILADA CASSEROLE

Red Enchilada Casserole image

Want to stretch a single cup of shredded chicken to serve six? It works-deliciously-when you combine it in this flavorful Red Enchilada Casserole. Roll each corn tortilla with fillings and bake in the oven for a fantastic treat with Red Enchilada Casserole.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 dried guajillo chiles stemmed and seeded
1 large red tomato
2 garlic cloves
1/2 cup water
1 tsp. ground cumin
1 tsp. dried Mexican oregano
1 WYLER'S Instant Bouillon Chicken Flavored Cube
6 corn tortillas (yellow or white)
1 cup shredded cooked chicken
1/2 cup guajillo chile sauce
2 Tbsp. white onion
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

First start cooking the guajillo chile sauce in a medium saucepan. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water. Cook for 10 minutes at medium heat or until the peppers are tender. Add this mixture to the blender and blend until all ingredients are incorporated. Using a strainer, strain the sauce and pour the sauce back into the saucepan. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
Heat oven to 350°F o 375°F.
To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
Finally add the KRAFT shredded cheese and cover with foil.
Bake the enchilada casserole for 15-20 minutes and serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ENCHILADA CASSEROLE WITH RED GUAJILLO CHILE SAUCE

Enchilada Casserole with Red Guajillo Chile Sauce image

My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.

Provided by Occasional Cooker

Categories Beef Enchiladas

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound extra-lean ground beef
¼ teaspoon ground black pepper
3 tablespoons taco seasoning mix
1 small onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
¼ cup shredded carrots
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
2 tablespoons white sugar
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
6 (6 inch) corn tortillas
2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 37.1 g, Cholesterol 50.7 mg, Fat 11.9 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 5.1 g, Sodium 609 mg, Sugar 6.7 g