Tex Mex Firecracker Enchilada Casserole Recipes

TEX-MEX ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
• Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
• In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
• In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
• Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
• Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

FIRECRACKER CASSEROLE

Steps:

• In a skillet, brown the beef and onion until the beef is no longer pink; drain.
• Add beans, chili powder, cumin and salt.
• Transfer to a greased 13x9 in.
• pan.
• Arrange tortillas over the top.
• Mix soup and tomatoes; pour over the top.
• Sprinkle with cheese.
• Bake, uncovered, at 350* for 25-30 minutes.
• Serve with sour cream on top.

FIRECRACKER ENCHILADA CASSEROLE

Steps:

• Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
• Add chili powder, cumin and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13x9x2-inch baking pan.
• Layer beans, tortillas and cheese over meat mixture.
• Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350 degrees for 1 hour.

FIRECRACKER CASSEROLE

Steps:

• In skillet, cook beef and onion until the meat is no longer pink.
• Drain.
• Add beans, and spices.
• Transfer to a greased 13x9x2" baking dish.
• Arrange tortillas over the top.
• Combine soup and green chilies; pour over tortillas.
• Sprinkle with cheese.
• Bake uncovered for 30 minutes, at 350 degrees.
• 8 servings.

FIRECRACKER ENCHILADAS

Steps:

• In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
• Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
• Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
• Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
• Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.