Enchilada Casserole

Apparently, enchilasagna is an actual word. Well, at least it is on the interwebs. It’s simply the combo of enchilada fixings layered in a pan just like a lasagna. That word seems strange so I’m sticking with easy and uncomplicated and just calling this an enchilada casserole. I know, how old school and boring! I assure you, the flavors are anything but boring and this dish is as uncomplicated as any other casserole.

This recipe works with beef, pork or chicken so it’s easily customizable and you can sub the black beans for white beans if you so desire. Enchilada casserole comes together in about thirty to forty minutes including the time it takes to make the super easy enchilada sauce. For flavoring the shredded meat, I pre-cook it with salt, pepper and little chili powder and then stir in about a cup of enchilada sauce. The layers are simple: corn tortillas, meat, sauce, beans, repeat! Monterey jack or queso quesadilla makes a perfect melty cheese to top the casserole with and can be layered into each layer if you like more cheese in your life. Top the baked casserole with fresh diced tomato, green onions, cilantro and pickled jalapeños for a spicy kick!

Enchilada Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Mexican
Ingredients
  • 1.5-2 pounds pre-cooked and shredded beef, pork or chicken (season with salt, pepper and a little chili powder while pre-cooking)
  • 4 cups enchilada sauce
  • 18 corn tortillas
  • 1 can black or white beans, drained and rinsed
  • 1 cup (or more if adding between layers) Monterey jack or queso quesadilla cheese
  • 1 tomato, diced
  • 2 green onions, diced
  • 1 tablespoon cilantro, chopped
  • pickled jalepenos, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix 1 cup enchilada sauce with the shredded meat.
  3. Lightly grease a 9x13 pan or other similar sized baking dish with olive oil.
  4. Spread ½ cup enchilada sauce in bottom of the dish.
  5. Layer 6 tortillas, then half of the meat, half of the beans and 1 cup of enchilada sauce (and cheese if desired).
  6. Repeat for another layer.
  7. Layer the last 6 tortillas on top and then the last half cup of sauce.
  8. Top with cheese if desired and bake 20-30 minutes until warmed through.
  9. Garnish with diced tomato, green onion, cilantro and pickled jalapeños.

 

 

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