Looking for Enchilada Casserole

  • Hoping someone has the Enchilada Casserole recipe. I was so excited to try it. Now I can't find it.



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  • Casserole Enchilada

    •1 (14 1/2 ounce) can tomatoes

    •1 small chopped onion

    •1 clove minced garlic

    •1/2 tsp. ground red pepper

    •1/2 tsp. salt

    •1 (6 ounce) can tomato paste

    •1 lb. lean ground beef, browned

    •1 pkg. dry taco seasoning mix

    •2 cups shredded Cheddar cheese

    •9 corn tortillas

    To make sauce, whirl tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Bring to a boil, reduce heat, and simmer for 5 minutes. Place 3 tortillas in bottom of slow cooker. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours

    I have several recipes with slight differences if you would like for me to post some of them. I am also going to post you a chicken enchilada casserole recipe.

    Stacked Enchiladas

    1 lb hamburger meat

    1 can cream of chicken soup

    1 can of Rotel

    1 pkg taco seasoning

    1 can Ranch Style Beans (optional) I use Chili Beans

    Flour or corn tortillas

    Grated cheese (cheddar or mixed)

    Brown hamburger meat and drain. Add soup, Rotel, taco seasoning, and beans.Spray slow cooker with Pam.

    Layer tortillas, meat mixture, and cheese finishing with cheese on top.

    Heat on high or until cheese melts (about an hour).

    ***when I use corn tortillas, I use two at a time when layering. I also put just a little of meat mixture to start at bottom to help prevent bottom tortilla from sticking.

    Slow Cooker Green Chile-Chicken Enchilada Casserole

    2 cans (4.5 oz each) Old El Paso® chopped green chiles

    1 can (10 3/4 oz) condensed cream of chicken soup

    1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

    1/4 cup sour cream

    12 corn tortillas (6 inch), cut into 3/4-inch strips

    3 cups shredded cooked chicken

    1 can (15 oz) Progresso® black beans, drained, rinsed

    2 cups shredded Mexican cheese blend (8 oz)

    2 large tomatoes, chopped (about 2 cups)

    2 cups chopped lettuce

    1/2 cup sour cream

    1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and sour cream.

    2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

    3. Cover; cook on Low heat setting 6 to 7 hours.

    4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

    Enchilada Casserole

    Ingredients

    • 3 cups shredded cooked chicken breast

    • 4 green onions, thinly sliced

    • 1/2 cup green salsa (salsa verde)

    • 1/2 cup shredded Mexican blend cheese

    • 1/2 cup frozen whole kernel corn

    • 1 10-oz. can mild enchilada sauce

    • 6 6-inch corn tortillas, each torn into quarters

    • 6 to 8 Tbs. shredded Mexican blend cheese

    Directions

    1. In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.

    2. Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.

    Slow cooker Enchiladas

    11/2 lbs hamburger meat

    1 large onion, chopped

    1 can cheddar cheese soup

    1 can cream of mushroom soup

    1 can golden mushroom soup

    1 can red enchilada sauce (mild or hot)

    1 small can chopped green chiles

    12 corn tortillas

    Brown hamburger meat & onion; drain. Put in slow cooker; add all other

    ingredients except tortillas. Cook 4 hours on HIGH or 8 hours on LOW. One

    hour before serving, tear up tortillas and place in slow cooker.

    Enjoy! This is super easy and really tasty and makes a lot!

  • Or maybe this one:

    Kayla’s Enchilada Casserole

    Cook Time 3 hrs

    Temp Low

    .

    Turkey + mozzarella = Kayla's Enchiladas! With this meal, your family will be begging for more! Not only easy to make, but a tummy filler for sure!

    .

    Ingredients

    1/2 to 1 Tablespoon of butter

    1/2 onion chopped

    1 Pound of ground turkey meat

    cumin to taste

    1/2 Cup of light sour cream

    2 Cups of low fat cottage cheese

    1 Teaspoon of salt

    pinch of black pepper

    20 corn tortillas

    2 Cups of mozzarella cheese

    1 (10 oz) Can of mild red enchilada sauce

    1 Can of sliced black olives

    Directions

    Step One

    Meat Mixture: Heat butter in skillet on medium high. Cook onions until tender and then add

    the ground turkey meat. Cook until turkey meat is cooked through. Add cumin to meat mixture

    halfway through cooking the meat.

    Step Two

    Cheese Mixture: Mix sour cream with cottage cheese, salt, and pepper.

    Combine cheese mixture with meat mixture and mix well.

    Step Three

    In layers, cover the bottom of the crock with corn tortillas, overlapping each other.

    Step Four

    Spread half of the meat mixture evenly over the corn tortillas, then a layer of mozzarella cheese. Add another

    layer of tortillas, finish up the meat mixture, and then another layer of mozzarella cheese, leaving

    enough to top off the casserole.

    Step Five

    Pour the enchilada sauce over the casserole. Add the black olives and top with the remaining cheese.

    Step Six

    Cover, cook on LOW for 3 hours.

  • Enchillada Casserole

    1# ground beef

    1 pkg enchillada mix (dry)

    1 small can enchillada sauce

    shredded cheddar cheese (6 oz or so..whatever your taste is)

    1 pkg Fiesta Rice prepared as per directions on the box (only need about 1 cup for this recipe serve the rest on the side)

    1/2 cup corn

    4 oz sour cream (about)

    1/2 cup Salsa

    flour tortilla shells (size doesn't matter)

    Brown the ground beef

    season the cooked beef with the pkg of enchillada sauce add water cook on low

    stir in the cooked rice, corn, salsa and sour cream and about half of the cheese

    rip the flour tortilla shelf into pieces..like 2 inches or so and add them to the mix.

    Put this mix into the crock pot and keep on warm until ready for dinner. Everything is already cooked so you can skip the crock pot but I make this up ahead sometimes and reheat in the crockpot. Top with the remaining shredded cheese right before you are ready to serve. The cheese will melt pretty quickly.

    stir