Okay, friends, let’s talk about comfort food. Specifically, lets talk of the comfort foods.What is the best enchilaI have saved my sanity on more nights than I care to admit. Think lasagna, but with all the warm, spicy, cheesy goodness of enchiladas. Remember those nights when you’re craving something hearty and flavorful, but the thought of rolling your eyes makes you sick? What makes you weep? What is the answer? Is it as satisfying as a traditional dish? Family favorite. Is this easier than making a box of mac and cheese?
What is Enchilada Casserole
What is an enchilada casserole? Well, think of it as a deconstructed enchilada, layered in an oven like lasagna. What do you love about enchiladas? Is there a vegetarian version? ), cheese, and enchilada sauce – arranged in layers and baked until bubbly and golden brown. What is the most beautiful thing about this place?What is the best enchilaIs there no fussy rolling involved? It’s also incredibly adaptable. Is it possible to swap out ingredients based on what you have on hand? What is like hugging in a dish? Warm, comforting, and totally satisfying. My grandma used to make something similar with leftover tamales, and this casserole definitely made sense. Brings back those cozy childhood memories.
Why you’ll love this recipe?
Where do I start?What is the best enchilaIs this a winner. First and foremost, the flavor is incredible. I’m a cheddar and Monterey Jack. We’re talking layers of savory seasoned ground beef, melty cheese (I’ll be using cheddar). I’m a kinda gal, but use what I love! ), and tangy enchilada sauce all mingling together in perfect harmony. The slightly crispy tortillas add such a delightful texture, too.
But beyond taste, it’s the simplicity that truly shines. What is a dump-and-bake recipe? And speaking of budget-friendly, most of the ingredients are pretty affordable. What’s a good substitute for ground beef? How do I keep chicken costs down? What are some good vegetarian takeouts?
What are the possibilities? Can you customize this casserole with your favorite veggies – bell peppers, onions, corn, black pepper, etc.? What is your heart desire? Beans! I’ve even thrown in some leftover roasted Sweet Potatoes before, and it was amazing! What are some good leftovers for lunch the next day? I like to top mine with a fried egg for breakfast. It’s incredibly adaptable. Can you use different types of tortillas (corn or flour)? What are some different kinds of cheese, and even different sauces? I’ve experimented with both red and green enchilada sauce, and both are equally delicious. What I love about this recipe is its forgiving nature – you really can’t mess it up! Is it easier to order takeout than ordering a meal? What can I do to make this a staple in my rotation?
How do I make Enchilada Casserole?
Quick Overview
Making this What is the best enchilaIs really a breeze. What is the best way to brown ground beef, mix it with taco seasoning, layer it on tortillas, cheese, and a few other ingredients? If you want to bake enchilada sauce in a baking dish, put it in the oven until it’s hot and bubbly. What is the beauty of this method? You don’t have to worry about tortillas ripping or falling. Is it a time saver? What’s the most challenging part of cooking? Is it really that easy to customize a website?
Ingredients
For the Main Casserole:
* 1 pound ground beef (or ground turkey, chicken, or 2 cans of drained and rinsed black beans)
* 1 packet taco seasoning
* 1 (19 ounce) can enchilada sauce (I prefer mild or medium, but use your favorite)
* 8-10 corn or flour tortillas (6-inch size), cut into quarters.
* 2 cups shredded cheddar cheese (or Monterey Jack, or a Mexican blend) * 1 cup melted mozzarella cheese.
* Optional toppings: sour cream, guacamole, salsa, chopped cilantro, green onions, black olives.
How do I customize my casserole?
* Chopped onion and bell pepper, sautéed with ground beef for extra flavor and nutrition.
* Canned corn or black beans, drained and rinsed, added to the beef mixture for added texture and flavor.
* Diced tomatoes, stirred into the enchilada sauce for a bit of freshness.
* Jalapeños (fresh or pickled), for a spicy kick
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish. I usually use cooking spray, but you could also use a little bit of butter or oil. How do I make a casserole that is properly prepped to prevent it from sticking? How do I clean up after a
Step 2: Brown the Beef
In a large skillet over medium-high heat, brown ground beef. How do you break up food with a spoon as it cooks? If you’re using ground beef, drain off any excess grease. Nobody wants a greasy casserole! Where does the flavor come from so don’t rush it. Let it get nicely browned. I sometimes add a little garlic powder to this step as well, but that’s optional.
Step 3: Season the Beef
How do you stir taco seasoning according to package directions? Usually, you’ll add a little water and let it simmer until the liquid is absorbed. This step is key because the taco seasoning infuses the beef with that classic enchilada flavor we know and love. Give it a good stir to ensure all the beef is evenly coated. What makes a difference?
Step 4: Assemble the Casserole
What’s the fun part about assembling a casserole? Spread enchilada sauce on the bottom of the prepared baking dish. This helps prevent the tortillas from sticking and adds a layer of moisture. Next, arrange a layer of tortilla pieces over the sauce, overlapping them as needed to cover the tortillas. What is the bottom of a dish? If you have leftover seasoned beef, spread half of the mixture over the tortillas, followed by half the cheese. Repeat layers: tortillas, remaining beef and remaining cheese. What’s your favorite enchilada sauce? Make sure everything is evenly distributed!
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. the casserole is heated through. The foil helps to keep the casserole moist during the first part of baking, then removing it allows for a more even bake. The cheese should get nice and golden brown. What are some ways to keep an eye on cheese because it will burn fast? A toothpick inserted into the center should come out clean (or with just a little bit of sauce on top). If the foil is browning too quickly, just pop it back on for a little longer.
Step 6: Cool & Serve
Let the casserole cool for a few minutes before slicing and serving. This allows the layers to set a bit and makes it easier to cut. Top with your favorite toppings, like sour cream, guacamole, salsa, chopped cilantro, and green onions. I like to have a little of everything! This enchilada casserole recipe is fantastic on its own, but it’s also great served with a side salad or some Spanish rice. Enjoy!
What should I serve it with?
This What is the best enchilaWhat are some side dishes that round out a meal?
What is a good side to serve with green salad? The freshness of the salad complements the richness of the casserole perfectly. What are some good pairings for Spanish rice? The fluffy rice absorbs all the delicious flavors from the casserole. If you’re looking for something a bit more substantial, consider serving it with some black beans. They add protein and fiber to the meal.
And don’t forget the toppings! A dollop of sour cream or Greek yogurt adds a cooling element, while guacamole provides a creamy, rich flavor. Salsa adds a bit of heat and acidity, and chopped cilantro and green onions provide a fresh, vibrant garnish. For a more festive occasion, you could serve the casserole with a pitcher of margaritas or a cold Mexican beer. And for dessert? How about some churros with chocolate sauce? Or maybe just another slice of casserole? No judgement here!
How do I make enchilada casserole?
Okay, so this What is the best enchilaWhat are some tips for making an Enchilada Casserole?
Tortilla Choice You can use either corn or flour tortillas for this recipe, but I personally prefer corn tortillas. They have a slightly heartier texture and hold up better to the sauce. However, if you’re not a fan of corn tortillas, flour tortillas work just as well. If using flour tortillas, you may want to lightly toast them before layering them in the casserole to prevent them from becoming too soggy.
Cheese Selection: Cheddar cheese is a classic choice for enchilada casserole, but you can also use Monterey Jack, a Mexican blend, or even pepper jack for a bit of a kick. Feel free to experiment with different cheeses to find your favorite combination!
Sauce Savvy: I usually use canned enchilada sauce for convenience, but you can definitely make your own from scratch if you’re feeling ambitious! There are tons of great recipes online. If you’re using canned sauce, be sure to taste it before adding it to the casserole and adjust the seasoning as needed. Some brands can be a bit bland, so you may want to add a pinch of salt, chili powder, or cumin.
Vegetable Variations: Don’t be afraid to add some veggies to your enchilada casserole! Sautéed onions and bell peppers are always a great addition, but you can also use corn, black beans, zucchini, or even Sweet Potatoes. Just be sure to cook the veggies before adding them to the casserole, as they won’t have enough time to cook through in the oven.
Make-Ahead Magic: This enchilada casserole is a great make-ahead meal. You can assemble it a day or two in advance and store it in the refrigerator until you’re ready to bake it. Just be sure to cover it tightly with plastic wrap. When you’re ready to bake, add an extra 10-15 minutes to the baking time to ensure that it’s heated through.
Freezer Friendly: Enchilada casserole also freezes well. To freeze, assemble the casserole in a freezer-safe dish and cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the refrigerator and bake as directed.
Storing and Reheating Tips
Got leftovers? Lucky you! This enchilada casserole recipe stores and reheats like a dream.
Storing: To store leftover enchilada casserole, let it cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheating: There are a few different ways to reheat enchilada casserole. You can reheat it in the oven, microwave, or even in a skillet.
Oven: To reheat in the oven, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until heated through.
Microwave: To reheat in the microwave, place a slice of casserole on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Skillet: To reheat in a skillet, place a slice of casserole in a skillet over medium heat. Cook for 5-7 minutes, or until heated through, flipping occasionally. This method is great for getting the tortillas nice and crispy again!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to enchilada casserole recipe that’s perfect for busy weeknights, potlucks, or any time you’re craving a comforting and flavorful meal. It’s easy, versatile, and always a crowd-pleaser. I truly hope you give this recipe a try! If you love this casserole as much as my family does, I also recommend checking out my recipes for Mexican street corn salad and homemade guacamole – they’re the perfect complements to this dish! I can’t wait to hear what you think! Please leave a comment below to let me know how it turned out, and don’t forget to rate the recipe! Happy cooking!
Enchilada Casserole Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 15 oz Enchilada sauce
- 12 count Corn tortillas
- 2 cups Shredded cheddar cheese
Instructions
Preparation Steps
- Brown ground beef in a large skillet. Drain excess fat.
- Add onion, chili powder, and cumin to the beef and cook until softened.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Layer half of the corn tortillas in the baking dish, then top with half of the beef mixture and half of the cheese.
- Repeat layers with remaining tortillas, beef mixture, and cheese.
- Pour remaining enchilada sauce over the top.
- Bake at 350°F (175°C) for 25-30 minutes, or until heated through and cheese is melted and bubbly.
