Quick Easy Enchilada Casserole Recipes

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BEEF ENCHILADA CASSEROLE



Beef Enchilada Casserole image

Beef Enchilada Casserole is layers of seasoned ground beef, corn tortillas, enchilada sauce, and cheese. It makes a great family friendly Mexican dinner. It is like having authentic beef enchiladas without all the work!

Provided by Susie Weinrich

Categories     Dinner

Time 45m

Number Of Ingredients 11

1 lb ground beef (prefer 85/15 for flavor and less grease)
1 medium yellow or white onion (diced )
3 garlic cloves (chopped )
1 tsp kosher salt
2 tsp chili powder
1 tsp cumin
3 tbsp water
1/3 cup fresh cilantro **OPTIONAL (chopped )
2 10 oz cans red enchilada sauce (If you make your own sauce you will need about 2 1/4 cups.)
15 corn tortillas
8 oz block of cheddar cheese, shredded

Steps:

  • Preheat the oven to 350°
  • In a large skillet brown and crumble the ground beef, drain any excess grease.
  • Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
  • If using the cilantro, stir it in now. Remove the pan from the heat.

Nutrition Facts : ServingSize 1 slice (1/6 of casserole)

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

These beef enchiladas are so easy to make! Hope you enjoy!

Provided by Meranda

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
  • Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g

ENCHILADA CASSEROLE



Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

Make and share this Easy Enchilada Casserole recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb ground beef or 1 lb ground turkey
1 cup chopped onion (1 small)
2 garlic cloves, finely chopped
1 3/4 cups thick & chunky salsa
1 3/4 cups refried beans
1 1/4 cups enchilada sauce (10-ounce can)
1/2 cup sliced ripe olives
10 (6 inch) corn tortillas, sliced in half, divided
2 cups shredded mild cheddar cheese, divided (8 ounces)
sliced green onion (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cook beef, onion and garlic in large skillet until beef is browned then drain.
  • Stir in salsa, beans, enchilada sauce and olives.
  • Bring to a boil.
  • Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
  • Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
  • Cover with half of meat sauce and sprinkle with 1 cup cheese.
  • Repeat layers.
  • Bake, covered, for 20 minutes.
  • Remove cover and bake for additional 5 minutes or until bubbly and cheese is melted.
  • Sprinkle with green onions before serving.

Nutrition Facts : Calories 265.1, Fat 13.6, SaturatedFat 6.5, Cholesterol 45.5, Sodium 791.9, Carbohydrate 20.7, Fiber 4.5, Sugar 3.8, Protein 16

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 9

10 ounce chicken breast (cooked and shredded)
16 ounce green chile enchilada sauce
4 ounce green chiles ((1 small can), chopped)
12 ounce Monterey Jack Cheese
1 cup sour cream
10 medium tortillas
3 springs cilantro (chopped)
3 green onions (chopped)
1 medium tomato (chopped)

Steps:

  • Preheat the oven to 425 F degrees.
  • Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
  • In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
  • Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
  • Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
  • Place the dish in the oven and bake for 25 minutes.
  • Top with chopped cilantro, green onions, and tomatoes before serving.

Nutrition Facts : ServingSize 1 enchilada, Calories 319 kcal, Carbohydrate 22 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 872 mg, Fiber 2 g, Sugar 6 g

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Provided by JEANNIED59

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 9

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
  • Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
  • Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g

LAZY ENCHILADAS (SUPER EASY DINNER IDEA!)



Lazy Enchiladas (super easy dinner idea!) image

Looking for quick and easy dinner ideas for the family? This unique Mexican casserole is made with just 6 simple and cheap ingredients, and tastes just like enchiladas. It's always a hit with the family! Even my picky eaters love it. It's perfect for busy weeknights or last minute dinners.

Provided by Lilly

Categories     Main Course

Number Of Ingredients 6

1 lb ground beef
1/2 onion ((chopped))
1 (12oz) bag tortilla chips
1 (28oz) can red enchilada sauce ((the big one))
1 cup salsa
1 (32oz) bag Mexican cheese blend ((the large bag))

Steps:

  • In a large skillet, sauté the onion until soft. Add the ground beef and brown (no need to drain the grease).
  • Preheat your oven to 350 degrees, and grease a 9x13 baking dish.
  • Break up the chips a bit (while still in the bag), and place everything except for 2 large cups of reserved cheese (for topping later) into your baking dish.
  • Use your hands to mix everything together until well combined. Make sure the mixture is evenly distributed on the bottom of the pan, and then top with the remaining cheese.
  • Bake for 45-50 minutes. Top with sour cream, diced tomatoes, avocado, jalapeño, chives or anything else you'd like!

QUICK AND EASY ENCHILADAS



Quick and Easy Enchiladas image

This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!

Provided by LUPE613

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 12

3 tablespoons corn oil
1 onion, chopped
1 tomato, chopped
2 (10 ounce) cans chicken chunks, drained
salt and pepper to taste
12 (6 inch) corn tortillas
1 cup tomato sauce
8 ounces rancherito cheese, shredded
¼ cup grated Romano cheese
1 cup shredded lettuce
1 tomato, diced
¼ cup sour cream

Steps:

  • To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
  • To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
  • Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g

QUICK & EASY ENCHILADA CASSEROLE



Quick & Easy Enchilada Casserole image

I have prepared this casserole for over 30 years and it is wonderful...very quick and easy to fix...I have always served this with a lettuce, tomato, green onion, and mayonaise salad.

Provided by chefnini

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

12 corn tortillas
2 (25 ounce) cans hormel chili with beans
2 cups mozzarella cheese
chopped onion

Steps:

  • In a 10 inch square casserole dish spread one can of the chili.
  • Microwave tortillas until soft.
  • Put 2 tablespoons mozzarella cheese on top of each tortilla and roll up.
  • Place rolled up tortillas on top of chili in casserole.
  • Pour the other can of chili on top of tortillas.
  • Bake in 350 oven for 45 minutes.
  • Serve with chopped onions on top.

Nutrition Facts : Calories 481.3, Fat 22.7, SaturatedFat 10.7, Cholesterol 69.7, Sodium 1489, Carbohydrate 50.4, Fiber 13.4, Sugar 3.9, Protein 24.5

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