Creamy Cheesy Gooey Enchilada Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
• Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Steps:

• 1. Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, garlic powder and onion powder. Simmer 15 minutes.
• 2. Top with tortillas. Top with half the remaining meat mixture; sprinkle with cheese and olives. Repeat layers (except for cheese). Cover tightly with aluminum foil. Bake at 350 for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.

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°.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
• Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
• Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
• Continue the next layer with remaining meat mixture and the rest of the cheese on top.
• Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
• Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Steps:

• Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
• Shred or cube the leftover chicken.
• In a large skillet, cook the onion and garlic in the canola oil until soft.
• Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
• Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
• Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
• Pour the bouillon mixture evenly over the enchiladas.
• Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
• While baking, combine all cheeses well.
• After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
• Serve with some hot Spanish rice, and some fresh guacamole on the side!