Enchilada Casserole
Enchilada Casserole is a comforting shortcut recipe for classic enchiladas featuring ground beef, enchilada sauce, and lots of melted cheese.
Servings: 6 people
Equipment
- Skillet
- wooden spoon
- square 8"x8" casserole dish
Ingredients
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- 1 cup canned corn (drained)
- 1 cup diced tomatoes
- 12 medium sized flour tortillas
- 2½ cups shredded Colby Jack cheese (or cheese of choice)
- 10 ounce red enchilada sauce
Instructions
- Preheat oven to 350℉
- Cook the ground beef in a large non-stick pan or skillet. Drain excess fat.
- Add the spices and stir until they evenly coat the meat.
- Stir the corn and diced tomatoes into the beef mixture.
- Place 4 tortillas on the bottom of the baking dish.
- Top the tortillas with a few spoonfuls of the beef mixture and a handful of shredded cheese.
- Continue this process two more times, creating layers with the tortillas, beef, and cheese.
- Top the dish with the enchilada sauce and bake for 30 minutes at 350°F, or until the cheese is bubbly.
Notes
Storage
- Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat your leftover casserole in the microwave for about 1 minute, or until the middle of your casserole is hot.
- Assemble the casserole as instructed and wrap the baking dish in a couple of layers of plastic wrap or aluminum foil.
- Freeze the chicken enchilada casserole for up to 2 months.
- Thaw the casserole in the fridge overnight or for 24 hours and bake as usual.
Nutrition
Calories: 641kcal | Carbohydrates: 41g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1283mg | Potassium: 470mg | Fiber: 3g | Sugar: 7g | Vitamin A: 961IU | Vitamin C: 5mg | Calcium: 495mg | Iron: 5mg