ENCHILADA LASAGNA
Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
- Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
- Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g
BEEF ENCHILADA LASAGNA CASSEROLE
"Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread." -Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 387 calories, Fat 21g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 771mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
ENCHILADA LASAGNA BAKE
This recipe takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin gives the creamy, cheesy béchamel sauce that ties it together a nice kick. You can tailor the recipe to what you have on hand (chicken instead of beef, or Cheddar in place of Mexican cheese blend), and make and bake it in advance if you like: Store it in the fridge for a few days or freeze it for a few months.
Provided by Elena Besser
Categories main-dish
Time 1h40m
Yield About 12 servings
Number Of Ingredients 18
Steps:
- For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
- Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
- For the enchiladas: Preheat the oven to 375 degrees F.
- Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
- When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
- Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
- Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
- Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
- Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!
More about "mexican enchilada bakelasagna recipes"
MEXICAN LASAGNA ENCHILADA STACK | RECIPETIN EATS
From recipetineats.com
5/5 (6)Total Time 35 minsCategory MealsCalories 524 per serving
- Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine.
- Line the baking dish with tortillas. I find the best way to do this is to cut the tortillas in half, place 2 on the baking dish (with the straight cut side lined to the edge of the baking dish), then cut 1 tortilla into 6 to 8 pieces and use those wedges to fill the gaps.
HOW TO MAKE ENCHILADAS WITH YOUR FAVORITE SAUCE-AND …
From bhg.com
- Choose the Tortillas. Technically the first step in making enchiladas is choosing a recipe and rounding up your ingredients. If you want to make chicken enchiladas, check out this recipe for Creamy Chicken Enchiladas.
- Make the Enchilada Sauce. Covering enchiladas with sauce adds flavor and keeps them moist while cooking. Here's how to make enchilada sauce from scratch
- Choose and Prep the Enchilada Filling. There are many different ways to fill an enchilada. Simply choose savory ingredients you love—pick from veggies, cheese, beans, meats, chicken, and seafood.
- Wrap the Filling. Place the filling (about ⅓ cup per tortilla) onto one edge of each tortilla. Roll up tortillas and place them, seam side down, in a row in the baking dish.
- Bake Enchiladas and Serve. Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes.
14 ENCHILADA RECIPES PERFECT FOR A RESTAURANT-CALIBER MEAL
From bhg.com
- Chicken Enchiladas. View Recipe. Leftover rotisserie chicken would be an excellent shortcut ingredient for our tried-and-true chicken enchiladas. The secret to making these stand out is the addition of cream cheese and buttery, toasted almonds.
- Pulled Pork Enchiladas. View Recipe. A succulent pork shoulder is slow-cooked to juicy perfection for 10 hours with onion, garlic, cumin, and chipotle powder.
- Beef Enchiladas. View Recipe. This delicious beef enchilada recipe is a keeper. Lean ground beef is expertly seasoned with garlic, cumin, and jalapeño (optional for those who like a little bit of heat).
- Turkey Enchiladas in Creamy Green Sauce. View Recipe. This turkey enchilada recipe is about to be a regular comfort dinner request from the family. Our tickle-your-tastebuds creamy green sauce is a blend of chile peppers, tomatillos, and Mexican crema (you can purchase it or use our included recipe).
- Two-Bean Enchilada Casserole. View Recipe. Two types of beans (black and pinto) bring the protein count in this healthy enchilada casserole up to 19 grams per serving.
- Seafood Enchiladas. View Recipe. Succulent shrimp and your favorite fleshy white fish (halibut, cod, tilapia, or sea bass) bring this seafood enchilada recipe to life.
- Mushroom and Poblano Vegetarian Enchiladas. View Recipe. Say hello to your new favorite meatless Monday dinner. Cremini mushrooms bring a "meaty" umami flavor to these enchiladas, and tofu adds extra plant-based protein.
- Chicken Enchiladas Adobo. View Recipe. Enjoy the irresistibly smoky flavor of chipotle chiles in adobo sauce in your next round of chicken enchiladas. The peppers have a bit of spice, and the adobo sauce is tangy.
- Creamy Chicken Enchiladas. View Recipe. Our top-rated creamy chicken enchilada recipe is hard to beat. Spinach and chicken breasts combine with a rich cream sauce that gets a little heat from green chiles.
- Enchilada Casserole. View Recipe. Rice, chicken, cheese, and beans create the irresistible layers of this enchilada casserole. Purple corn tortillas bring a nice contrast to your enchiladas, but any color will do.
ENCHILADA RECIPES
From allrecipes.com
RED ENCHILADAS RECIPE | RECETA DE ENCHILADAS ROJAS
From mexicoinmykitchen.com
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY GROUND BEEF CASSEROLE RECIPES - TASTY CASSEROLES
From tastycasseroles.com
ENCHILADAS - TRADITIONAL AND AUTHENTIC MEXICAN RECIPE
From 196flavors.com
MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
From encantada.tibet.org
FAVORITE MEXICAN LASAGNA RECIPE: HOW TO MAKE IT
From mybestrecipes.net-freaks.com
BEEF ENCHILADAS | RECIPETIN EATS
From recipetineats.com
STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA) - ONCE UPON A CHEF
From onceuponachef.com
BUDGET-FRIENDLY MEXICAN LASAGNA RECIPE (SIMPLE INGREDIENTS)
From sixsistersstuff.com
CHICKEN ENCHILADA CASSEROLE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
35 FLAVORFUL MEXICAN CASSEROLE RECIPES: TACO CASSEROLE & MORE!
From cookingchew.com
MEXICAN LASAGNA - CARLSBAD CRAVINGS
From carlsbadcravings.com
EASY OVEN-BAKED BEEF ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
FAVORITE MEXICAN LASAGNA RECIPE: HOW TO MAKE IT
From encantada.tibet.org
TACO LASAGNA RECIPE - EASY MEXICAN TACO LASAGNA - EATING ON A DIME
From eatingonadime.com
THE 30 BEST PASTA CASSEROLE RECIPES - GYPSYPLATE
From gypsyplate.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEEF ENCHILADA LASAGNA - EASY LAYERED MEXICAN DINNER - THE …
From temeculablogs.com
AUTHENTIC MEXICAN ENCHILADA SAUCE RECIPE - CONDIMENTS & SPICES
From feelslikehomeblog.com
You'll also love