Shameless Canned Enchilada Casserole Food

VEGAN ENCHILADA CASSEROLE

Steps:

• 1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
• 2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
• 3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
• 4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
• 5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.

ENCHILADA CASSEROLE

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°.

SIMPLE PERFECT ENCHILADAS

Steps:

• For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
• For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
• Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

VEGETARIAN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
• Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil 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.
• Serve with sour cream and salsa!

ENCHILADA CASSEROLE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
• In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
• Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
• Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

MEATLOAF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Break the cooked meatloaf into bite-size pieces.
• Crush the tortilla chips into approximately 1/2-inch pieces and line the bottom of a lightly-greased high-sided casserole dish with half of the chips.
• Place the meatloaf on top of the chips, sprinkle with onion, cumin, and cayenne, half of the cheddar and pepper jack cheeses (mixing them together works well), then spread the chili over.
• Top with remaining chips, then evenly pour over the enchilada sauce and sprinkle with remaining cheese.
• Bake at 350 for 20 minutes covered (or longer, depending on your oven), then 5-10 minutes uncovered until cheese is browned to preference, or microwave for 7 minutes covered and bake for 10 minutes uncovered.
• Serve with sour cream and guacamole.
• Makes 4 servings.

ENCHILADA CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until done; drain the fat.
• Stir in enchilada sauce and salsa; set aside.
• Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray.
• Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese.
• Repeat layers once, then top with remaining tortillas, meat and cheese.
• Bake uncovered at 350% for 30 minutes.

JOANN'S WW ENCHILADA CASSEROLE

Steps:

• Saute onion in a non-stick pan sprayed with non-stick spray. Add ground turkey and cook till browned.
• Add refreied beans and 1/2 can enchilada sauce and mix well.
• Pur 1/4 cup of enchilada sauce in a 9/13 in/ pan, and use it to coat each tortilla on both sides. Arrange tortillas in pan to cover the bottom completely.
• Spread half the turkey mixture over the tortillas, then add 1/4 to 1/2 cup encilada sauce on top. Repeat tortilla and turkey layers again, then sprinkle with the cheese.
• Bake uncovered at 350 for 30 minutes.