Layeredenchiladabake Recipes

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.

LAYERED ENCHILADA BAKE

Steps:

• Preheat oven to 400°F.
• Line 13x9-inch pan with foil.
• Brown meat with onions & drain.
• Add salsa, beans, dressing and chili powder; mix well.
• Arrange 3 of the tortillas in a single layer on the bottom of the disk and cover with half of each the meat, sour cream and cheese.
• Repeat the layers.
• Bake covered with foil 30 minutes.
• Remove foil and bake another 10 minutes.
• Let stand 5 minutes, then serve.
• To cook later: freeze assembled casserole for up to 3 months.
• Preheat oven to 400°F.
• Bake, covered for 1 hour and then uncovered for 15-20 minutes.
• Let stand 5 minutes, then serve.

CAKE PAN LAYERED ENCHILADA BAKE

Steps:

• Heat the oven to 400.
• On medium heat, brown the meat with onions; drain. Drain the beans.
• Stir in the salsa and beans into the meat mixture.
• Wrap the 12 tortillas in a wet paper towel and microwave for 2 minutes until hot and soft.
• Spray the bottom of a 9×13 pan. Lay 4 tortillas on the bottom of the pan (they will be overlapping).
• Cover with the meat mixture, sprinkle with cheese. Layer with 4 more tortillas.
• Spread 1/3 of the sour cream over the tortillas and repeat the method above (tortillas, sour cream, meat mixture, cheese), ending with cheese on the very top.
• Cover with foil. Bake for 35-40 minutes or until casserole is heated through.
• Let stand 5 minutes before serving. Garnish with shredded lettuce, tomatoes, and cilantro. Serve with Tabasco sauce.

MAKE AHEAD LAYERED ENCHILADA CASSEROLE

Steps:

• Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
• Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
• Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
• Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
• Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
• Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
• VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.

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.

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees F.
• Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
• Place 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 minutes or until casserole is heated through and cheese is melted, uncovering after 30 minutes. Let stand 5 minutes.

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:

• 1. Heat oven to 350°. Spray pie plate, 9X1 ¼ inches, with cooking spray. Mix beans, chilies and tomato. Place 1 tortilla in pie plate. Layer with one-fourth each of the bean mixture, green salsa and cheese. Repeat 3 times. 2. Cover loosely and bake 25 to 30 minutes or until cheese is melted and beans are heate through. Serve with sour cream. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 770mg Carbohydrate 28g (Dietary Fiber 6g) Protein 16g %DAILY VALUE: Vitamin A 10% Vitamin C 30% Calcium 26% Iron 12% DIET EXCHANGES: 1 Starch, 1 Lean Meat, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAYERED ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper.
• Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.