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Enchilada Casserole

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READY IN:
1hr 20mins
SERVES:
8-10
YIELD:
1 Casserole
UNITS:
US

Ingredients Nutrition

  • 5 -6 flour tortillas (I use the large ones)
  • 1 12 lbs ground beef or 1 12 lbs chicken
  • 1 package taco seasoning
  • chopped onion (to taste)
  • sliced or chopped jalapeno (optional)
  • 1 can refried beans
  • 1 can enchilada sauce
  • sliced black olives (optional)
  • 2 -2 12 cups grated cheddar cheese (Sharp or Mexican are good)
  • cooking spray

Directions

  1. Brown beef, with onions and jalapenos.
  2. Drain; add the Taco mix as directed.
  3. Spray a casserole-baking dish with oil spray.
  4. (Large enough dish to be able to place tortillas flat).
  5. Add the flour tortillas in layers.
  6. Spread each tortilla with 1-2 tablespoons of beans.
  7. Distribute desired amount of meat mixture on beans.
  8. Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  9. Add some olives.
  10. Add some cheese.
  11. Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  12. Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  13. Cool 15-20 min. before serving.
  14. It will set up better.
  15. This will reheat in microwave in no time, it also, freezes well in single serving section.
  16. Thaw before reheating.
  17. I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

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