Layered Enchiladas Recipes

MEXICAN LAYERED GROUND BEEF ENCHILADAS

Steps:

• In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
• Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
• Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
• Bake for 50-60 minutes at 350 degrees F.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.

ENCHILADA CASSEROLE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
• In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
• Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
• Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
• Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

EASY LAYERED BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
• Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
• Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

LAYERED CHEESE ENCHILADAS

Steps:

• Spread a little bit of the enchilada sauce in a pie pan or casserole dish.
• Place one corn tortilla on top of sauce. Sprinkle with cheese and spread a little more sauce on top.
• Layer another corn tortilla, more cheese, and more sauce.
• Repeat layers ending with sauce and cheese on top.
• Bake at 350 for about 25 minutes or until heated through.

LAYERED CHICKEN ENCHILADAS

Steps:

• Heat oven to 350F degrees.
• Heat oil in a small skillet to 350F.
• Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
• Place one tortilla on a lightly greased baking sheet.
• Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
• Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
• Sprinkle with ¼ cup cheese.
• Repeat process with remaining tortillas to make 3 additional stacks.
• Bake at 350F for about 15 minutes.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
• In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
• Pour a thin layer of sauce from above to cover the bottom of pan.
• Then add the shredded chicken to the remaining soup/sauce mixture.
• Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
• Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
• Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
• Cover with foil and bake for 45-55 minutes.

LAYERED BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large skillet, brown ground beef. While beef is browning, add diced onion, salt, pepper and garlic. Drain beef after browning.
• In a large mixing bowl, combine enchilada sauce, mushroom soup and peppers. Mix until completely combined. Stir in ground beef.
• Line the bottom of a large casserole dish with a single layer of tostadas. Top with 1/2 of the beef and sauce mixture. Then layer on 1/2 of the grated cheese. Complete another layer of tostadas, beef and cheese.
• Bake for 30 minutes in preheated oven or until bubbly around the edges.

LAYERED CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook chicken, reduced-fat cream cheese, milk and taco seasoning in large skillet on medium-high heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the chicken mixture, beans, salsa and cheese. Repeat layers.
• Bake 20 min. or until heated through. Sprinkle with cilantro.

LAYERED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
• Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
• Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

LAYERED ENCHILADAS

Steps:

• 1. Brown ground beef with 3/4 of chopped onion and minced garlic cloves. Add taco seasoning and cook according to package directions.
• 2. Stir together in bowl: 1/2 can green chiles, chopped chives, shredded cheese (save some for the top) and cottage cheese.
• 3. Wrap tortillas in damp paper towels and microwave until limp. (probably one minute or less)
• 4. Layer in baking pan in the following order: small amount of sauce, tortillas, taco meat, refried beans (optional, but if you use them then heat with a little water to thin it so you can spoon it over the meat), and cottage cheese mix. Repeat layers ending with tortillas.
• 5. Prepare in saucepan on stove: 1 part mole sauce to 3 parts water plus remaining canned green chiles. Heat until bubbling and starts to thicken some. Pour over prepared tortilla layers covering top completely.
• 6. Sprinkle with remaining chopped onions and shredded cheese. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil during the last 10-15 minutes to brown top. Let sit for 5-10 minutes before cutting into serving pieces.
• 7. ADDITIONAL COMMENTS AND SUGGESTIONS: I used an 8x8 inch baking pan because I had to fit it in my toaster oven. When my oven is fixed I'll use a 9x13 inch pan, a whole can of refried beans, more mole sauce or two cans of enchilada sauce (or 1 can enchilada sauce + 1 can cream of something soup). I used dried chopped chives because that's what I had; but you could use green onions, cilantro, corn or leave it out altogether. Use whatever cheese you have on hand--cheddar, mozzarella, even sliced american cheese (just layer). You can even stir in some sour cream or cream cheese, but I thought it tasted good without the extra calories. For the sauce you could use canned red or green enchilada sauce (omit the canned green chiles) or a mixture of that with cream of poblano, mushroom or chicken soup. You could also stir some sour cream into the sauce. I used the Goya brand of mole which is a concentrate. I used a couple of big spoonfuls and then added water to thin. Mole sauce has a unique, slightly sweet flavor and the ingredients (according to this brand's label) include ancho peppers, chocolate, cinnamon, raisins, almonds,peanuts and sesame seeds. It is not spicy and does not taste like any of the individual ingredients listed above. If you're adventurous give it a try. We really like it.