My friend Rebecca tapped my on the shoulder in church last week. “I love your blog!”, she said. “But I need more meals that aren’t “frou-frou”! Frou-frou? I’ve never been called “frou-frou” before.
OK, maybe I went a little crazy during the holidays with candy, cookies and oh, yeah, the Cornish Game Hens with Grand Marnier Sauce. I had to remind her that those hens were cooked in a slow cooker! So, I’ve vowed to have more fast and easy food that’s kid friendly.
I first made this Enchilada Casserole at least 15 years ago. It’s super fast because it eliminates the soaking and rolling of the tortillas. I also use corn tortillas, because they are a bit healthier than flour, and they absorb the sauce better. I’ve made it with the traditional red enchilada sauce and the green, but the family prefers the green sauce.
I’m giving you my recipe, but that should just be a jumping point. Use beef instead of turkey if you prefer, or cheddar or jalapeno jack instead of the Monterey jack cheese. Season the meat to your liking, making it spicier or milder, depending on your family’s taste.
Regardless of how you make it, enjoy this enchilada casserole recipe!
- 1 pound ground turkey or ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 4 oz. can or more diced green chilies
- 1 28 oz. can enchilada sauce green or red
- 1/2 bag frozen corn or more
- corn tortillas
- 12 -16 ounces of cheese (whatever kind you like...use pre-shredded cheese to make it even faster!)
- Start with 1/2 to 1 teaspoon each and season to your taste
- ground cumin
- ground oregano
- chili powder
- Salt and pepper
Saute meat with onions and garlic over medium heat until cooked through.
Add corn and chilies and cook for a couple more minutes...don't worry if it's not hot...you're sticking it in the oven.
Season meat to your taste with spices.
In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom.
Begin by layering in this order: tortillas, meat mixture, cheese, sauce. Continue until all ingredients are used up. Top layer should be: Tortillas, sauce and cheese. I usually have 3 layers of tortillas...6 on each layer, over-lapping a bit, depending on what size tortillas you get.
Cover with aluminium foil and bake at 350* for about 45 minutes or until hot and bubbly.
Serve with sour cream and chopped cilantro.
If you want to make it ahead, you can assemble it the night before, refrigerate, and then bake it when you get home. Just add 20-25 minutes to the cooking time, since it will be cold.
Looking for Latin inspired dishes?