How To make Cheesy Enchilanda Casserole

Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network

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Easy Beefy Cheesy Enchilada Casserole
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 8 to 10 servings

Ingredients

Sauce:

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth

Beef:

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas

Directions

Preheat the oven to 350degrees F.

For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)

For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)

To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

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Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network

CHEESE ENCHILADAS / BEST HOMEADE SAUCE

Rachel cooks with love (videos)


These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.

INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)

FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas

SIDES
mexican rice
refried beans
Pico de gallo

PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime


DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

Easy Beef Enchilada Casserole| Casseroles| Restless Chipotle

When you need a quick Tex-Mex fix this easy beef casserole is the go-to recipe! Layers of seasoned ground beef, black beans, cheese, tortillas, and enchilada sauce are baked to gooey, cheesy perfection. PLUS you'll get tons of tips on how to make it stretch if your budget is tight.

Get the printable recipe, nutrition info, and more tips -

Ingredients
10 corn tortillas, cut in half - you may need more
2 pounds ground beef
1 cup onion, diced
1 ounce taco seasoning
½ cup water
15 ounces black beans, rinsed and drained
2 cups red enchilada sauce, more to taste
2 cups cheddar cheese, shredded
1 cup pepper jack, shredded

Instructions
1.Preheat the oven to 375°F.
2.Add the ground beef and onion to a heavy skillet that's been sprayed with no stick spray (or a tablespoon of oil).
3.Cook over medium heat, stirring often and breaking up chunks of ground beef.
4.When the meat is fully cooked and the onions have softened add the taco seasoning, beans, and enough of the water to moisten the mixture.. Stir.
5.Spread ¼ cup of the enchilada sauce evenly over the bottom of the baking dish.
6.Layer ⅓ of the tortillas over the sauce, covering the bottom
7.Add ½ of the meat mixture.
8.Add 1 cup of the cheese evenly over the meat.
9.Pour ½ cup of the enchilada sauce over the cheese.
10.Repeat the layers with ⅓ of the tortillas, the rest of the ground beef mixture, a cup of cheese and ½ cup of sauce.
11.Add the final ⅓ of tortillas on top of the casserole and pour the rest of the sauce over the top.
12.Sprinkle with the remaining cheese.
13.Cover the casserole with foil and bake for 30 minutes.
14.Uncover and bake for an additional 10 minutes or until cheese is melted and browned.
15. Remove from oven and let stand 5 minutes.
16.Sprinkle with green onions, cilantro, tomatoes, or other favorite toppings and serve.

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Easy White Chicken Enchilada Casserole

Do you love enchiladas? Try my Easy White Chicken Enchilada Casserole for a delicious, under 30-minute dinner!

These white chicken enchiladas are so good and so easy to make with flour tortillas, seasoned shredded chicken breast, canned green chiles, Monterey Jack cheese, and a simple white enchilada sauce made with sour cream.

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MORE DINNER RECIPES YOU'LL LOVE:
Chicken and Stuffing Casserole:
Easy Pizza Casserole:
Ground Beef Stroganoff:
Easy Cheesy Taco Pasta:
Pepperoni Lasagna Roll-Ups:

White Chicken Enchilada Casserole

Baking Instructions:

Bake in the oven at 350 degrees F for 15-20 minutes or until the cheese has melted and the tops of the enchiladas are a light golden brown.

Ingredients:

Chicken Filling
▪️ 2 cups shredded cooked chicken breast
▪️ 1/2 tsp cumin
▪️ 1/4 tsp cayenne
▪️ 1/2 tsp garlic powder
▪️ 1/2 tsp onion powder
▪️ 1/2 tsp oregano
▪️ 1/4 tsp salt
▪️ 1/4 tsp ground black pepper
▪️ 2 cups shredded Monterey Jack Cheese, divided
▪️ 8 medium-large flour tortilla shells (I like to use fajita size)

White Enchilada Sauce
▪️ 14.5 oz can chicken broth (low sodium, preferred)
▪️ 2 tbsp unsalted butter
▪️ 2 tbsp flour
▪️ 1/2 tsp salt
▪️ 1/4 tsp cumin
▪️ 3/4 cup room temperature sour cream (or plain non-fat Greek yogurt)
▪️ 4 oz can diced green chiles (mild or hot, depending on preference)
▪️ 1 cup shredded Monterey Jack cheese

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BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas

Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort food my family loves. I am also making a pan of Mexican rice and a salad to make this a delicious enchilada dinner.
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???? My Tex-Mex COOKBOOK HERE????

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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.

#comfortfood #enchiladas #simplymamacooks

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AND HASHTAG Simply Mama Cooks

⭐️ABUELA'S AUTHENTIC RED ENCHILADAS


⭐️BEEF AND CHEESE ENCHILADAS


⭐️ENCHILADAS SUIZAS


⭐️EASY MEXICAN RICE


_________________________________
0:00 Intro
0:10 Ingredients
0:51 Cooking The Ground Beef
2:27 Prepping The Corn Tortillas
4:00 Enchilada Sauce Prep
8:00 Assembling The Enchiladas
11:07 Bake The Enchiladas
__________________________________

INGREDIENTS
1 lb ground beef (I used 97/3 lean to fat ratio)
1/4 cup diced onions
2 garlic cloves minced
1/2 tsp ground cumin
1/2 tsp salt
pepper to taste
14 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz cheddar cheese (or Colby jack cheese)

ENCHILADA RED SAUCE INGREDIENTS
1/4 cup oil
4 tbsp all purpose flour
2 Tbls chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 Knorr brand chicken bouillon cube
2 cups (16 oz) water
**You can substitute the bouillon cube and water with
2 cups of chicken stock or broth
**If using chicken broth, be sure to adjust salt and seasoning to taste
**Bake in a 9x13 baking dish
**Preheat oven to 375 degrees F
**Bake covered for 20 minutes and then uncovered for 10 to 15 minutes.
ASY MEXICAN RICE RECIPE



DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.


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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe

Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)

#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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