Chicken Enchiladas Casserole - Laura Vitale - Laura in the Kitchen Episode 817
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Easy Enchilada Casserole - Red Enchilada Sauce Recipe
This recipe is a great way to make enchiladas with out the tedious task of rolling the tortillas. Some call this dish Mexican Lasagna. It's good no matter what you decide to call it.
*If you use a 9x13 baking pan the recipe makes two layers
INGREDIENTS
1lb of ground beef or turkey
2 bell peppers of your choice
1 onion
2 to 3 cloves fresh garlic
salt/ pepper to taste
10 to 12 corn tortillas
2 1/2 to 3 cups cheese
ENCHILADA RED SAUCE
3 tbls oil
2 1/2 tbls flour
2 to 3 tbls chili powder
1 chicken bullion cube
2 1/2 cups water
**Corning Ware used in the video
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Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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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
Chicken Enchilada Casserole | Easy Recipe
Chicken Enchilada Casserole is ultra simple and satisfying, perfect for either a weeknight meal or to bring to a party!
Visit for a printable version of the recipe.
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SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
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