How to Make Enchilada Casserole

How to Make Enchilada Casserole

One of my favorite Mexican entrees is enchiladas. Whether they're stuffed with chicken, beef or are totally vegetarian, these spicy, saucy dishes are absolutely delectable.

 

My wife has made me several enchilada dishes over the years, but she's never quite mastered making them so they won't fall apart when she's dishing them out of the pan. So, rather than perfect the art, she modified the dish by turning it into one big, delicious layered casserole. You won't be hearing any complaints from me. I'm always excited to hear enchilada casserole is on the menu.

What you need to make enchilada casserole:

 

1 to 1 ½ large cans enchilada sauce (heat factor is up to you)

2 dozen corn tortillas

4 cups grated cheddar cheese

1 lg onion, diced

1 to 2 cups meat, cooked (shredded chicken or ground beef work great)

Sliced black olives (optional)

 

How to make enchilada casserole:

 

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, add 3 cups of grated cheese, chopped onions and meat. Mix well.

  3. In a 9” x 13” glass baking dish, lay out a layer of corn tortillas to cover the bottom, then add a second layer of tortillas on top of it.

  4. Spread a layer of enchilada sauce on the tortillas.

  5. Sprinkle a thick layer of cheese and meat mixture to cover the first layer.

  6. On top of the cheese mixture, add another layer of tortillas (just one layer).

  7. Spread with enchilada sauce.

  8. Add with another layer of cheese mixture.

  9. Add a final layer of tortillas spread sauce on it.

  10. Sprinkle the top with the remaining, plain grated cheese and garnish with olive slices

  11. Bake in oven for 35-40 minutes or until the top layer of cheese is gold and bubbly.

  12. Remove from heat and let set for 5-10 minutes before serving.