Enchilada Casserole
Do you love enchiladas? This recipe is a fun new twist on a classic Mexican dish! This classic recipe we’ve made into a casserole for those busy weeknights…now enchiladas can be any anytime meal! I love that you can customize this Enchilada Casserole recipe to include the types of ingredients you love in your enchiladas. Enchiladas casserole is perfect for a family dinner or for a party dish! I think the idea of whipping up our favorite meals as a casserole is such a great time saver. Espeically when it comes to enchiladas which are typically a little more time consuming to make! This casserole is much easier to construct and it’s still full of awesome flavors!
Ingredients for Enchilada Casserole
1 pd. Ground Chuck or beef 80/20
1 package white corn tortillas
1 package shredded Jack and Cheddar cheese
2 Serranos chilis finely chopped
1 white onion, diced
Cilantro, fresh, cut into very small pieces
1 small bundle of green onion
8 Cherry tomatoes sliced thin
1 avocado seed and skin removed and sliced
1 19 oz Red enchilada sauce
Directions for Enchilada Casserole
-Preheat oven to 400 degrees, treat the large baking dish with cooking spray.
-Cook for ground chuck to a medium ( it will continue to cook in the oven )
-Place the corn tortillas in a ziplock bag, putting them in the microwave for 20 seconds.
-Pour 1/4th of the enchilada sauce into the bottom of the baking dish.
-Place the corn tortillas into the sauce in the bottom of the baking dish making sure to cover the whole bottom and part of the sides
-As the tortillas are sitting in the sauce fill them with the meat mixture and sprinkle not op the diced Serrano chili’s and Cilantro
-Now add the shredded cheese on top
-Repeat layering on till 3/4 of the way to the top of your casserole then pour more red sauce on top of the entire filled baking dish.
-Now top them off with shredded cheese
-Bake at 400 degrees for 20-25 minutes.
-Cheese should be melted and creamy.
-Allow to cool for 10 minutes
-Top with fresh cilantro, sliced cherry tomatoes, and avocados
- 1 pd. Ground Chuck or beef 80/20
- 1 package white corn tortillas
- 1 package shredded Jack and Cheddar cheese
- 2 Serranos chilis finely chopped
- 1 white onion, diced
- Cilantro, fresh, cut into very small pieces
- 1 small bundle of green onion
- 8 Cherry tomatoes sliced thin
- 1 avocado seed and skin removed and sliced
- 1 19 oz Red enchilada sauce
- -Preheat oven to 400 degrees, treat the large baking dish with cooking spray.
- -Cook for ground chuck to a medium ( it will continue to cook in the oven )
- -Place the corn tortillas in a ziplock bag, putting them in the microwave for 20 seconds.
- -Pour 1/4th of the enchilada sauce into the bottom of the baking dish.
- -Place the corn tortillas into the sauce in the bottom of the baking dish making sure to cover the whole bottom and part of the sides
- -As the tortillas are sitting in the sauce fill them with the meat mixture and sprinkle not op the diced Serrano chili’s and Cilantro ( see picture )
- -Now add the shredded cheese on top
- -Repeat layering on till 3/4 of the way to the top of your casserole
- -Pour more red sauce on top of the entire filled baking dish.
- -Now top them off with shredded cheese
- -Bake at 400 degrees for 20-25 minutes.
- -Cheese should be melted and creamy.
- -Allow to cool for 10 minutes
- -Top with fresh cilantro, sliced cherry tomatoes, and avocados
Have you ever made one of your favorite recipes into a casserole? How did it turn out? Have you ever tried this
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