MY VERSION OF CREAMY ENCHILADA CASSEROLE
I have fixed this Very Often and Also for Busy Working Women who take it home for the Family to have a Nice Hot supper. It's always a Hit!!
Provided by Judy Brick
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Dice your blocks of pepper jack cheese and melt in microwave and check very often as it will scorch easily and then add your milk to make a creamy consistency.After its melted place hot bowl on counter top.
- 2. Then add all Other ingredienst but NOT the SHREDDED CHEESE! Stir till a very nice creamy texture and if too stiff you can add a little bit more milk..
- 3. Using a 9x13 pan ( I have used pyrex and alum and it doesnt matter the type) Ladle a little of the sauce on the bottom of your pan. Then place 2 large flour tortiall's Ladle more sauce and smooth out over the tortilla's Then sprinkle a bit heavily with the shredded cheddar cheese. Yhen Repeat till the Top is Flour Tortilla's and if any sauce is left feel free to lightly spread some across the top layer of tortilla's. Then Sprinkle your Mozz Cheese and then your Pepper Jack or Monterey Jack cheese.
- 4. Preheat Oven at 350 Degree's Place pan in oven and cook till Bubbly which is usually about 35 minutes.Watch Often so that The cheese doesnt Burn.
- 5. Let it set and cool about 15 minutes before slicing . It will tend to be somewhat runny if you slice it right out of the oven.. Enjoy!!!
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.
CREAMY CHICKEN ENCHILADA CASSEROLE
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.
Provided by Dick McCabe
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
- Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g
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