Enchilada Casserole

"Got this recipe about 8 years ago. It's received many compliments! Can be made the night before and kept in the fridge until ready to put into the oven."
 
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photo by newspapergal photo by newspapergal
photo by newspapergal
Ready In:
1hr 20mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • mix tomato sauce and enchilada sauce together in seperate bowl.
  • Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
  • Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
  • Add a second layer of tortillas and then black beans, corn and cheese.
  • Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
  • You may not use all the corn, beans or sauce. Use to your discretion.
  • Bake in oven at 350 for one hour or until cheese on top is very bubbly.

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Reviews

  1. Made it with ground beef instead of chicken. Outstanding recipe. Even better the next day for lunch- just pop it in the microwave.
     
  2. I made half a recipe for the two of us and still have lots leftover. I used left over roasted Mexican pork and caramelized onions but fresh corn tortillas. Loved how the flavors melded together. Served with a salad and very filling.
     
  3. Good recipe. I substituted the corn and black beans with a bag of frozen SouthWestern veggie mix and it was wonderful.
     
  4. Good recipe. I decided to use 6 skinless chicken thighs, since I figured they wouldn't dry out as much as chicken breasts. I cooked them over medium heat in a large skillet with 1 can of diced tomatoes with green chilies, a few cloves of minced garlic, and 1 cup of chicken broth. When they were done cooking, I tossed the bones, and shredded the meat, and used some of the leftover diced tomatoes and chiles to line the bottom of the cassarole dish. I assembled all ingredients per the receipe in an oval 10.5 x 8 inch cassorole dish (about 2.75 inches deep), and it was filled to with a 1/4 inch of the top. The only ingredient variation was the use of a "Mexican 5-cheese" blend of grated cheese instead of cheddar. After 50 minutes, I took it out of the oven since the cheese started to brown. As described in the review from "Pam-I-Am", the layers merged together as the corn tortillas turned to mush, making it more like a layerless cassarole. Tasty nevertheless. Maybe it was because I used white corn tortillas instead of thicker yellow corn tortillas?
     
  5. I used grilled chicken as I didn't have shredded. I made the rest as directed and it turned out delicious. Only problem was that my corn tortillas turned to mush. So the distinction of the layers was pretty much gone. If someone has a suggestion as to how to keep the tortillas from doing this next time, let me know. I would like to make this again, but will probably switch to flour tortillas until I can figure out the problem. Very tasty though. Pam
     
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Tweaks

  1. Made it with ground beef instead of chicken. Outstanding recipe. Even better the next day for lunch- just pop it in the microwave.
     
  2. Good recipe. I decided to use 6 skinless chicken thighs, since I figured they wouldn't dry out as much as chicken breasts. I cooked them over medium heat in a large skillet with 1 can of diced tomatoes with green chilies, a few cloves of minced garlic, and 1 cup of chicken broth. When they were done cooking, I tossed the bones, and shredded the meat, and used some of the leftover diced tomatoes and chiles to line the bottom of the cassarole dish. I assembled all ingredients per the receipe in an oval 10.5 x 8 inch cassorole dish (about 2.75 inches deep), and it was filled to with a 1/4 inch of the top. The only ingredient variation was the use of a "Mexican 5-cheese" blend of grated cheese instead of cheddar. After 50 minutes, I took it out of the oven since the cheese started to brown. As described in the review from "Pam-I-Am", the layers merged together as the corn tortillas turned to mush, making it more like a layerless cassarole. Tasty nevertheless. Maybe it was because I used white corn tortillas instead of thicker yellow corn tortillas?
     

RECIPE SUBMITTED BY

<p>I live with my husband, my 16 year-old son, our four- year old daughter, and two cats, one dog and a gecko. <br /> <br />I'm a stay-at-home mom as well as a Real Estate Agent with Connect Realty. It's keeping me busy and I don't have nearly as much time to check out Zaar as I'd like. <br /> <br />Although I really like to cook, I can't always devote the time to cooking. I've found many recipes on this site that can be made quickly that are very tasty and healthy. I've also found A TON of recipes that I'm dying to try. <br />I've been able to contribute a few recipes to this site. Just so you know, I am THE WORST when it comes to typing. Many errors. If you see a typo on a recipe of mine I apologize in advance. ;-)</p>
 
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