\nThis comforting casserole combines the flavors of chicken, cheese, and enchilada sauce with a crunchy tortilla topping. Perfect for a weeknight dinner or a special occasion.<\/p>\n
Are you tired of the same old weeknight dinner routine? Look no further! Enchiladas are a staple of Mexican cuisine, and when combined with the convenience of a casserole, they become a game-changer for busy home cooks. In this article, we’ll be exploring 18 spicy enchilada casserole recipes that are sure to spice up your weeknights.<\/p>\n
From classic cheese and chicken combinations to more adventurous options featuring ground turkey, shrimp, and even pumpkin, there’s an enchilada casserole on this list for everyone. Whether you’re a fan of bold flavors or prefer milder dishes, these recipes are sure to satisfy your cravings. So go ahead, get saucy, and let the flavor fiesta begin!<\/p>\n
\nThis comforting casserole combines the flavors of chicken, cheese, and enchilada sauce with a crunchy tortilla topping. Perfect for a weeknight dinner or a special occasion.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breasts, cooked and shredded Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground beef Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (12 oz) can of whole kernel corn, drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Place chicken in the slow cooker. Cooking Time:<\/strong> 6-8 hours (low) or 3-4 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground turkey Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8-10 corn tortillas Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n A twist on traditional enchiladas, this casserole combines the flavors of Mexico with the comfort of a warm and cheesy bake. Perfect for a family dinner or potluck.<\/p>\n Ingredients:<\/p>\n – 1 cup cooked corn kernels Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong><\/p>\n – 1 cup cooked quinoa Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breasts, cooked and shredded Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups cooked sausage (such as chorizo or Mexican-style), crumbled Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients: Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F. Ingredients:<\/strong><\/p>\n – 1 can black beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong><\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground beef Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium zucchini, sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound cooked enchilada meat (beef, chicken, or vegetarian option) Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pulled pork Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to spice up your weeknights with these 18 mouthwatering enchilada casserole recipes! From classic cheesy chicken to slow cooker beef and black beans, there’s something for everyone. Try vegetarian options like green chile or sweet potato quinoa, or mix it up with stacked corn tortillas or breakfast en-chiladas. Whether you’re in the mood for spicy shrimp or smoky chipotle beef, these casserole recipes are sure to become weeknight staples.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you tired of the same old weeknight dinner routine? Look no further! Enchiladas are a staple of Mexican cuisine, and when combined with the convenience of a casserole, they become a game-changer for busy home cooks. In this article, we’ll be exploring 18 spicy enchilada casserole recipes that are sure to spice up your … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-3181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=3181"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3181\/revisions"}],"predecessor-version":[{"id":3182,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3181\/revisions\/3182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/2743"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=3181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=3181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=3181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 can (10 oz) enchilada sauce
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup shredded Monterey Jack cheese
\n– 6-8 corn tortillas, cut into quarters
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. In a large mixing bowl, combine chicken, enchilada sauce, and half of the shredded cheese. Mix well.
\n3. Arrange tortilla quarters in the bottom of a 9×13-inch baking dish. Spoon the chicken mixture over the tortillas.
\n4. Top with remaining cheese and chopped cilantro.
\n5. Bake for 25-30 minutes or until hot and bubbly.<\/p>\nBeef and Black Bean Enchilada Casserole<\/h2>\n
\nA flavorful twist on traditional enchiladas, this casserole combines the richness of beef with the heartiness of black beans, wrapped in a velvety tortilla blanket.<\/p>\n
\n– 1 can (15 oz) black beans, drained and rinsed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp cumin
\n– 1\/2 tsp chili powder
\n– 1 can (10 oz) enchilada sauce
\n– 6-8 corn tortillas
\n– 1 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
\n3. Add onion, garlic, cumin, and chili powder; cook until onion is translucent.
\n4. Stir in black beans and enchilada sauce; bring to a simmer.
\n5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
\n6. Assemble the casserole by spreading a thin layer of beef mixture onto a tortilla, then rolling up tightly. Place seam-side down in a 9×13 inch baking dish.
\n7. Repeat with remaining tortillas and beef mixture.
\n8. Top with shredded cheese and bake for 25-30 minutes or until hot and bubbly.<\/p>\nVegetarian Green Chile Enchilada Casserole<\/h2>\n
\nThis vibrant casserole combines the flavors of green chile peppers, creamy cheese, and tender tortillas for a delicious vegetarian main dish. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 (10 oz) can of enchilada sauce
\n– 2 cups of shredded Monterey Jack cheese
\n– 8-10 corn tortillas
\n– 1 cup of roasted green chile peppers, diced
\n– 1\/4 cup of chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine the drained corn, enchilada sauce, and 1 cup of the shredded cheese.
\n3. Arrange 2-3 tortillas on the bottom of a 9×13 inch baking dish.
\n4. Spoon half of the corn mixture over the tortillas, followed by half of the diced green chile peppers.
\n5. Repeat steps 3-4, ending with a layer of cheese on top.
\n6. Bake for 30-35 minutes or until the casserole is hot and bubbly.<\/p>\nSlow Cooker Enchilada Casserole<\/h2>\n
\nThis slow cooker casserole is a twist on traditional enchiladas, featuring tender chicken, creamy sauce, and crispy tortilla chips. Perfect for busy days or weeknight dinners, this recipe is easy to prepare and serves 6-8 people.<\/p>\n
\n– 1 can (10 oz) enchilada sauce
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup chopped onion
\n– 1\/4 cup chopped fresh cilantro
\n– 6-8 corn tortillas
\n– 1 cup crispy tortilla chips, crushed
\n– Salt and pepper to taste<\/p>\n
\n2. In a separate bowl, mix enchilada sauce, cheese, onion, and cilantro. Pour mixture over chicken.
\n3. Arrange tortillas on top of the mixture, overlapping slightly.
\n4. Sprinkle crushed tortilla chips over tortillas.
\n5. Cook on low for 6-8 hours or high for 3-4 hours.<\/p>\nEasy Ground Turkey Enchilada Casserole<\/h2>\n
\nA comforting twist on traditional enchiladas, this casserole is a flavorful and easy meal perfect for any occasion.<\/p>\n
\n– 1\/2 cup chopped onion
\n– 1\/2 cup chopped bell pepper
\n– 2 cloves garlic, minced
\n– 1 can (10 oz) enchilada sauce
\n– 6-8 corn tortillas
\n– 1 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Cook ground turkey, onion, bell pepper, and garlic in a large skillet over medium-high heat until browned, breaking up with spoon as needed.
\n3. In a separate bowl, mix enchilada sauce with cooked turkey mixture.
\n4. Arrange tortillas in the bottom of a 9×13-inch baking dish.
\n5. Spoon half of the turkey-enchilada mixture on top of tortillas, followed by half of the shredded cheese.
\n6. Repeat layers: tortillas, turkey-enchilada mixture, and remaining cheese.
\n7. Top with chopped cilantro, if using.
\n8. Bake for 25-30 minutes or until hot and bubbly.<\/p>\nStacked Corn Tortilla Enchilada Casserole<\/h2>\n
\nA twist on traditional enchiladas, this casserole is a hearty and flavorful Mexican-inspired dish perfect for family dinners or casual gatherings. Layers of corn tortillas, rich enchilada sauce, and melted cheese come together in a satisfying and comforting meal.<\/p>\n
\n– 1 can (14.5 oz) enchilada sauce
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup shredded Monterey Jack cheese
\n– 1 lb ground beef or beans, cooked and seasoned
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the enchilada sauce over medium heat.
\n3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
\n4. Spoon half of the cooked ground beef or beans over the tortillas, followed by half of the shredded cheese.
\n5. Repeat the layers, starting with the tortillas, then the enchilada sauce, and finally the remaining cheese.
\n6. Cover with aluminum foil and bake for 30 minutes.
\n7. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.<\/p>\nMexican Street Corn Enchilada Casserole<\/h2>\n
\nMexican Street Corn Enchilada Casserole Recipe<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 red bell pepper, diced
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon chili powder
\n– 1\/4 teaspoon paprika
\n– 8-10 corn tortillas
\n– 1 cup shredded Monterey Jack cheese
\n– 1\/2 cup shredded cheddar cheese
\n– 1 can enchilada sauce (red or green)
\n– Salt and pepper, to taste<\/p>\n
\n2. In a large skillet, saut\u00e9 the corn, black beans, bell pepper, onion, and garlic until the vegetables are tender.
\n3. In a separate bowl, combine the cumin, chili powder, and paprika.
\n4. Arrange 4 tortillas in a single layer in a 9×13-inch baking dish.
\n5. Spoon half of the vegetable mixture over the tortillas, followed by half of the cheese blend.
\n6. Repeat the layers, ending with the remaining cheese on top.
\n7. Pour enchilada sauce over the casserole and bake for 25-30 minutes or until hot and bubbly.<\/p>\nQuinoa and Sweet Potato Enchilada Casserole<\/h2>\n
\nThis hearty casserole combines the nutty flavor of quinoa with the sweetness of roasted sweet potatoes, all wrapped up in a vibrant enchilada sauce. Perfect for a cozy night in or as a unique side dish for your next gathering.<\/p>\n
\n– 2 large sweet potatoes, peeled and cubed
\n– 1 onion, diced
\n– 1 red bell pepper, diced
\n– 1 can (10 oz) enchilada sauce
\n– 1\/2 cup shredded cheddar cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: chopped cilantro, sour cream, or Greek yogurt for topping<\/p>\n
\n2. Roast sweet potatoes, onion, and red bell pepper in a single layer on a baking sheet with olive oil, salt, and pepper until tender (about 30 minutes).
\n3. In a large mixing bowl, combine cooked quinoa, roasted vegetables, and enchilada sauce. Mix well.
\n4. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese.
\n5. Bake for 20-25 minutes or until the casserole is hot and bubbly.<\/p>\nCreamy White Chicken Enchilada Casserole<\/h2>\n
\nA creamy twist on the classic enchilada casserole, this dish combines the comfort of chicken and cheese with a hint of spice.<\/p>\n
\n– 1 (10.5 oz) can of cream of chicken soup
\n– 1\/2 cup heavy cream
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon cumin
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– 6-8 corn tortillas
\n– 1 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro (optional)<\/p>\n
\n2. In a large mixing bowl, combine chicken, cream of chicken soup, heavy cream, paprika, cumin, and cayenne pepper (if using). Mix well.
\n3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
\n4. Spoon half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
\n5. Repeat steps 3-4.
\n6. Top with remaining cheese and sprinkle with cilantro (if using).
\n7. Bake for 25-30 minutes or until hot and bubbly.<\/p>\nSpicy Shrimp Enchilada Casserole<\/h2>\n
\nA flavorful twist on traditional enchiladas, this casserole combines succulent shrimp with spicy peppers and creamy cheese for a mouthwatering dish that’s sure to please.<\/p>\n
\n– 1 can (10 oz) diced tomatoes with green chilies
\n– 1\/2 cup chopped fresh cilantro
\n– 1\/4 cup chopped red bell pepper
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 teaspoon olive oil
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup sour cream<\/p>\n
\n2. Cook shrimp according to package instructions; set aside.
\n3. In a large skillet, heat olive oil and saut\u00e9 red bell pepper and jalape\u00f1o until tender.
\n4. Add diced tomatoes with green chilies, cumin, salt, and pepper; stir to combine.
\n5. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish.
\n6. Spoon shrimp mixture over tortillas, followed by half of the cheese and sour cream.
\n7. Repeat layers; top with remaining cheese and bake for 25-30 minutes or until cheese is melted and bubbly.<\/p>\nBreakfast Enchilada Casserole with Eggs<\/h2>\n
\nStart your day off right with this delicious breakfast casserole that combines the flavors of enchiladas, scrambled eggs, and melted cheese.<\/p>\n
\n– 1 1\/2 cups canned enchilada sauce
\n– 6-8 corn tortillas
\n– 4 large eggs
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup shredded Monterey Jack cheese
\n– 1\/4 cup chopped fresh cilantro (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, scramble the eggs until cooked through. Set aside.
\n3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
\n4. In a 9×13-inch baking dish, spread half of the enchilada sauce on the bottom.
\n5. Arrange 2-3 tortillas on top of the sauce, overlapping slightly.
\n6. Sprinkle with half of the cooked sausage and half of the scrambled eggs.
\n7. Repeat the layers: enchilada sauce, tortillas, sausage, and eggs.
\n8. Top with shredded cheese and sprinkle with cilantro (if using).
\n9. Cover with aluminum foil and bake for 30 minutes.
\n10. Remove foil and bake an additional 5-10 minutes, or until the cheese is melted and bubbly.<\/p>\nLayered Beef and Cheese Enchilada Casserole<\/h2>\n
\nA hearty, comforting casserole that combines the flavors of tender beef, melted cheese, and crispy tortillas. Perfect for a family dinner or potluck.<\/p>\n
\n– 1 lb ground beef
\n– 1 onion, diced
\n– 1 can (10 oz) enchilada sauce
\n– 8-10 corn tortillas
\n– 2 cups shredded cheddar cheese
\n– 1 cup shredded Monterey Jack cheese
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned. Drain excess fat.
\n3. Add diced onion and cook until translucent.
\n4. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
\n5. Spoon half of the beef mixture over tortillas, followed by half of the enchilada sauce.
\n6. Sprinkle with half of each type of cheese.
\n7. Repeat layers, ending with a layer of cheese on top.
\n8. Bake for 35-40 minutes or until casserole is hot and bubbly.<\/p>\nPumpkin and Black Bean Enchilada Casserole<\/h2>\n
\nThis hearty casserole combines the warmth of pumpkin with the richness of black beans, all wrapped up in a flavorful enchilada-inspired package. Perfect for a cozy fall or winter evening.<\/p>\n
\n– 1 cup cooked, mashed pumpkin
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 tsp cumin
\n– 1\/2 tsp chili powder
\n– 1\/4 tsp paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– 1 cup shredded cheddar cheese (divided)
\n– 1 can enchilada sauce<\/p>\n
\n2. In a large skillet, cook onion, garlic, and bell pepper until tender. Add cumin, chili powder, paprika, salt, and pepper; cook for 1 minute.
\n3. Stir in black beans and pumpkin; set aside.
\n4. In a separate pot, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble casserole: Spread half of the enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 2 tortillas on top; spoon black bean mixture over tortillas. Sprinkle with half of the cheddar cheese.
\n6. Repeat layers, finishing with a layer of tortillas and cheese.
\n7. Bake for 35-40 minutes or until bubbly and lightly browned.<\/p>\nLow-Carb Cauliflower Enchilada Casserole<\/h2>\n
\nLow-Carb Cauliflower Enchilada Casserole: A Delicious Twist on a Classic Dish!<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 1 clove garlic, minced
\n– 1 cup enchilada sauce (homemade or store-bought)
\n– 8 ounces cream cheese, softened
\n– 1\/4 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
\n3. Add cauliflower florets to the skillet and cook until tender, about 5-6 minutes.
\n4. In a separate bowl, mix enchilada sauce with cream cheese until smooth.
\n5. In a 9×13-inch baking dish, arrange cooked cauliflower in an even layer. Top with the enchilada sauce mixture, followed by shredded cheddar cheese and chopped cilantro.
\n6. Bake for 20-25 minutes or until cheese is melted and bubbly.<\/p>\nSmoky Chipotle Beef Enchilada Casserole<\/h2>\n
\nThis bold and flavorful casserole combines the richness of beef with the smokiness of chipotle peppers, all wrapped up in a crispy tortilla blanket.<\/p>\n
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1\/2 cup chicken broth
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– 1\/4 tsp cayenne pepper
\n– 1\/2 cup shredded cheddar cheese
\n– 6-8 corn tortillas
\n– 1\/4 cup chopped fresh cilantro (optional)
\n– Salt and pepper, to taste
\n– 1 can (10 oz) chipotle peppers in adobo sauce<\/p>\n
\n2. Cook beef, onion, and garlic until browned; drain excess fat.
\n3. Stir in diced tomatoes, chicken broth, cumin, smoked paprika, cayenne pepper, and salt. Bring to a simmer.
\n4. Arrange tortillas on the bottom of a 9×13-inch baking dish.
\n5. Spoon beef mixture over tortillas, followed by shredded cheese.
\n6. Bake for 30-35 minutes or until cheese is melted and bubbly.<\/p>\nZucchini and Corn Enchilada Casserole<\/h2>\n
\nThis flavorful casserole combines the freshness of zucchini, sweetness of corn, and creaminess of cheese for a delicious twist on traditional enchiladas. Perfect for a family dinner or potluck.<\/p>\n
\n– 1 cup frozen corn kernels, thawed
\n– 1 can (10 oz) enchilada sauce
\n– 8-10 corn tortillas
\n– 2 cups shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high. Add zucchini and cook until tender, about 3-4 minutes. Add corn kernels and cook for an additional minute.
\n3. Arrange tortillas in a single layer on a baking sheet.
\n4. Spoon half of the zucchini-corn mixture onto each tortilla, followed by half of the enchilada sauce and half of the shredded cheese.
\n5. Roll up tortillas tightly and place seam-side down in a 9×13-inch baking dish.
\n6. Repeat the layers: remaining zucchini-corn mixture, enchilada sauce, and shredded cheese.
\n7. Sprinkle with cilantro and cover with aluminum foil.
\n8. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.<\/p>\nRed Sauce and Cheese Enchilada Casserole<\/h2>\n
\nA classic comfort food recipe that combines the flavors of Mexico with the ease of a casserole. This hearty dish is perfect for a weeknight dinner or weekend gathering.<\/p>\n
\n– 1 can red enchilada sauce
\n– 8-10 corn tortillas
\n– 2 cups shredded cheddar cheese
\n– 1 cup shredded Monterey Jack cheese
\n– 1\/4 cup chopped fresh cilantro
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the enchilada sauce over medium heat.
\n3. Dip each tortilla in the warm sauce, coating both sides.
\n4. Arrange 4-5 tortillas in a 9×13 inch baking dish.
\n5. Sprinkle half of the cheese mixture (cheddar and Monterey Jack) on top of the tortillas.
\n6. Repeat the layers, ending with the remaining cheese on top.
\n7. Bake for 25-30 minutes or until hot and bubbly.
\n8. Garnish with chopped cilantro and serve.<\/p>\nPulled Pork Enchilada Casserole with Pineapple<\/h2>\n
\nThis Pulled Pork Enchilada Casserole with Pineapple combines the rich flavors of slow-cooked pork, creamy cheese, and sweet pineapple for a unique and delicious twist on traditional casseroles.<\/p>\n
\n– 1 cup enchilada sauce
\n– 1\/2 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro
\n– 1 can (14.5 oz) diced tomatoes with green chilies
\n– 1\/2 cup pineapple chunks
\n– 6-8 corn tortillas
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine pulled pork, enchilada sauce, and shredded cheese. Mix well.
\n3. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish.
\n4. Spoon half of the pork mixture over the tortillas, followed by half of the pineapple chunks and diced tomatoes with green chilies.
\n5. Repeat layers: tortillas, pork mixture, pineapple, and tomatoes.
\n6. Top with remaining cheese and cilantro.
\n7. Bake for 25-30 minutes or until casserole is hot and bubbly.<\/p>\nSummary<\/h2>\n