Mexican Enchilada Casserole

Paula’s Enchilada Casserole Recipe 🌶️🧀

Description: Paula has been perfecting this enchilada recipe for over a decade, simplifying it into a delicious casserole without compromising on taste. This flavorful dish is perfect for busy weeknights when you crave Mexican comfort food without the hassle of rolling each enchilada individually.

• Cook Time: 30 minutes
• Prep Time: 20 minutes
• Total Time: 50 minutes
• Servings: Not specified

Ingredients:

• 1 pound ground beef
• 2 onions, diced
• 1 green pepper, diced
• 1 garlic cloves, minced
• 2 cups frozen corn
• 1 can stewed tomatoes
• 1 can tomato sauce
• 1 can green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 12 corn tortillas
• 16 ounces Monterey Jack cheese, shredded
• 1 cup salsa
• 1/2 cup chopped green onions

Instructions:

1. Prepare the Meat Mixture:

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   • In a skillet, heat oil over medium heat. Sauté diced onions, green pepper, and minced garlic until softened.
   • Add ground beef to the skillet and brown it, breaking it apart with a spoon as it cooks.
   • Once the beef is cooked through, drain any excess fat from the skillet.
   • Stir in the frozen corn and cook for an additional 2-3 minutes. Remove the mixture from the skillet and transfer it to a bowl.

2. Prepare the Enchilada Sauce:

   • In the same skillet, combine the stewed tomatoes (breaking them up with a spoon), tomato sauce, green chilies, chili powder, and cumin.
   • Heat the sauce mixture over medium heat until it reaches a gentle boil, stirring occasionally to blend the flavors.

3. Assemble the Casserole:

   • Preheat your oven to 400°F (200°C).
   • Spoon 1/2 cup of the enchilada sauce into the bottom of a 13×9 inch baking pan, spreading it out evenly.
   • Cut the corn tortillas into quarters.

4. Layer the Ingredients:

   • Arrange a layer of tortilla quarters over the sauce in the baking pan.
   • Spread half of the meat mixture evenly over the tortillas.
   • Pour half of the remaining enchilada sauce over the meat layer.
   • Sprinkle half of the shredded Monterey Jack cheese over the sauce.
   • Repeat the layers with the remaining tortillas, meat mixture, sauce, and cheese.

5. Bake the Casserole:

   • Top the casserole with salsa, spreading it evenly over the cheese layer.
   • Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
   • Once baked, remove the casserole from the oven and let it cool slightly before serving.

6. Garnish and Serve:

   • Sprinkle the chopped green onions over the hot enchilada casserole just before serving.
   • Serve warm, and enjoy the delicious flavors of Paula’s enchilada casserole!

Nutritional Information (per serving):

• Calories: 819.8
• Total Fat: 43.7g
  • Saturated Fat: 21.6g
• Cholesterol: 169.1mg
• Sodium: 1330.6mg
• Total Carbohydrates: 52.4g
  • Dietary Fiber: 8.6g
  • Sugar: 10.8g
• Protein: 57.8g

Recipe Notes:

• Feel free to customize this enchilada casserole with your favorite toppings, such as sliced jalapeños, diced avocado, or a dollop of sour cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.