Prep time: 20 mins | Bake time: 30 mins | Serves: 8
This Enchilada casserole has been one of my go-to and top favourite Mexican food. The best part is, this smells so good while baking, making everyone drooling in anticipation!
Ingredients
6 flour tortillas (10”)
1 lb ground beef (90% lean)
2 c. fresh or frozen corn
1 can (10 oz.) enchilada sauce
4 c. shredded cheddar cheese
1 c. salsa
How to make Enchilada Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cook the ground beef in a large skillet over medium heat until brown, crumbling the meat as it cooks. Drain when done, then stir in the enchilada sauce and salsa. Set aside for now.
Step 3: In the bottom of a greased 13 x 9-inch baking dish, lay 2 tortillas, overlapping as needed. Pour 1/3 of the meat mixture over to cover the tortillas, then top with 1 cup of corn and sprinkle with 1-1/3 cups cheese. Do the same layers once, then top with the rest of the tortillas, meat, and cheese.
Step 4: Place the dish in the preheated oven and bake for about 30 minutes until bubbly.
Step 5: To freeze the unbaked casserole: Cover and store in the freezer. When ready to bake, partly thaw the casserole in the fridge overnight. The next day, take the casserole out of the fridge 30 minutes before baking. Meanwhile, preheat the oven to 350 degrees. After 30 minutes, place the casserole in the preheated oven and bake as directed, adjusting the time as needed until the casserole is heated through and the internal temperature reached 165 degrees.
TIPS:
Note that there is already salsa in the enchilada casserole but if want more, feel free to use more. Although, I prefer enchilada sauce as it is smoother and a little creamier compared to salsa.
This is not your usual enchilada dish. The layers make this more of a lasagna. If you are worried about this becoming soggy, don’t. The cheese and sauce will only make this creamy, and we are baking this uncovered to have all the unnecessary liquid evaporate.
I suggest using cornflour for a more authentic flavour.
Nutrition Facts:
1 cup: 418 calories | 17g fat (9g saturated fat) | 65mg cholesterol | 918mg sodium | 36g carbohydrate (4g sugars, 6g fibre) | 28g protein.
Ingredients
- 6 flour tortillas (10”)
- 1 lb ground beef (90% lean)
- 2 c. fresh or frozen corn
- 1 can (10 oz.) enchilada sauce
- 4 c. shredded cheddar cheese
- 1 c. salsa
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cook the ground beef in a large skillet over medium heat until brown, crumbling the meat as it cooks. Drain when done, then stir in the enchilada sauce and salsa. Set aside for now.
Step 3: In the bottom of a greased 13 x 9-inch baking dish, lay 2 tortillas, overlapping as needed. Pour 1/3 of the meat mixture over to cover the tortillas, then top with 1 cup of corn and sprinkle with 1-1/3 cups cheese. Do the same layers once, then top with the rest of the tortillas, meat, and cheese.
Step 4: Place the dish in the preheated oven and bake for about 30 minutes until bubbly.
Step 5: To freeze the unbaked casserole: Cover and store in the freezer. When ready to bake, partly thaw the casserole in the fridge overnight. The next day, take the casserole out of the fridge 30 minutes before baking. Meanwhile, preheat the oven to 350 degrees. After 30 minutes, place the casserole in the preheated oven and bake as directed, adjusting the time as needed until the casserole is heated through and the internal temperature reached 165 degrees.
Notes
Note that there is already salsa in the enchilada casserole but if want more, feel free to use more. Although, I prefer enchilada sauce as it is smoother and a little creamier compared to salsa. This is not your usual enchilada dish. The layers make this more of a lasagna. If you are worried about this becoming soggy, don’t. The cheese and sauce will only make this creamy, and we are baking this uncovered to have all the unnecessary liquid evaporate. I suggest using cornflour for a more authentic flavour.
