ENCHILADA CASSEROLE
The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Provided by Carol Hilderbrand
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g
ENCHILADA CASSEROLE
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
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.
CHICKEN ENCHILADA CASSEROLE
I often have to come up with quick meals that are relatively easy to put together, so I came up with this recipe using a slow cooker, green enchilada sauce, and a hand mixer.
Provided by DrBuzzetta
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken thighs (can be frozen) into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
- Preheat oven to 350ºF.
- Spray a 9 x 13" pan with non-stick spray.
- In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
- Add sour cream to cream cheese, and mix until smooth.
- Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
- Mix until chicken is shredded and it is all well blended.
- Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
- Place 6 corn tortillas over bottom of the pan overlapping slightly.
- Spread about 1/3 of your chicken mixture on top of the tortillas.
- Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
- Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
- Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
- Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
- Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
- Sprinkle any remaining cheese over top.
- Bake for about 60 minutes or until bubbling and slightly brown on top.
- Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
- Serve with additional sour cream, guacamole, or other toppings or sides.
Nutrition Facts : Calories 897.7, Fat 53, SaturatedFat 29.4, Cholesterol 235.9, Sodium 1854.4, Carbohydrate 57.2, Fiber 6, Sugar 12.1, Protein 50.1
KAREN'S ENCHILADA CASSEROLE
This is a wonderfully easy recipe for a yummy dish that was passed on to me by my mother-in-law. My husband can eat these leftovers for breakfast, lunch, and dinner (if there is any left)! I usually serve this with Spanish rice, corn, and a salad with ranch dressing.
Provided by IndianMama
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven temperature to 350 degrees.
- In a medium saucepan, saute onion in oil until tender. Add the ground beef, cooking until well browned and crumbly.
- Add the enchilada sauce and green chilies. Continue cooking over medium heat until sauce is heated through.
- In the meantime, tear or cut tortillas into large bite-sized pieces.
- Begin layering by adding a few tablespoons of sauce to the bottom of a 13x9in baking pan.
- Dividing everything in thirds, layer the casserole in three layers as follows: tortillas, meat sauce, cheese, olives.
- Place in the oven until cheese is melted thoroughly, usually about 15 minutes. After the cheese melts, you can place the casserole under the broiler for a few minutes to get a nice crusty cheese layer on top. Yum!
- Let cool for 5 minutes before cutting. Add a dollop of sour cream to each piece, if desired, and serve!
Nutrition Facts : Calories 659.4, Fat 43.3, SaturatedFat 21.1, Cholesterol 130.8, Sodium 1425.5, Carbohydrate 31.6, Fiber 4.8, Sugar 3.5, Protein 36.6
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