Tillie Doyle
Enchilada casserole is a delicious and comforting dish that is perfect for a busy weeknight dinner with your family or for taking to a friend. It is a crowd-pleasing baked dish that captures the flavor of homemade enchiladas without the time-consuming process of rolling individual enchiladas. You can make this dish with ground beef, chicken, or even seafood, and customize it with your favorite fillings and toppings. The casserole can be made ahead of time and refrigerated or frozen, then baked until the cheese is melted and bubbly. You can bake it in a disposable aluminum pan, but a glass pan might crack if it goes straight from the freezer to the oven.
| Characteristics | Values |
|---|---|
| Type of dish | Enchilada casserole |
| Main ingredients | Tortillas, ground beef/chicken, enchilada sauce, cheese, corn, black beans, salsa |
| Baking temperature | 350°F |
| Baking time | 25-30 minutes |
| Baking dish | 9x13-inch casserole dish |
| Preparation time | 10-15 minutes |
| Customization | Can be customized with various fillings, sauces, and toppings |
| Storage | Can be refrigerated for up to 3-5 days or frozen for up to 2-4 months |
| Reheating | Reheat in an oven at 350°F to crisp up tortillas and melt cheese |
| Special instructions | Cover with aluminum foil while baking |
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What You'll Learn
Enchilada casserole recipe
Enchilada casseroles are a great way to capture the flavour of traditional enchiladas without the time-consuming rolling process. You can make a chicken or beef enchilada casserole, and you can also make it vegetarian.
Ingredients
- Ground beef or chicken
- Onions
- Salt
- Pepper
- Enchilada sauce (store-bought or homemade)
- Black beans
- Corn tortillas
- Cheese (cheddar, Colby jack, mozzarella, or a blend of Mexican cheeses)
- Green chiles
- Cayenne pepper
- Sour cream
Steps
Firstly, cook the ground beef or chicken on the stove top, adding in onions, salt, and pepper. Drain the fat and add in enchilada sauce and black beans.
Next, construct the casserole. Dip corn tortillas in the enchilada sauce and line the bottom of the dish with them. Top with half the beef or chicken mixture and some cheese. Repeat for a second layer. You can also add other ingredients such as green chiles, cayenne pepper, and sour cream.
Finally, bake the casserole in the oven. You can also assemble the casserole a few hours ahead of time and store it in the fridge before baking.
Freezing
You can also make this enchilada casserole ahead of time and freeze it. Wrap the unbaked casserole in plastic wrap or aluminium foil and store it in the freezer for up to three or four months. To bake, partially thaw the casserole in the refrigerator overnight and then bake in the oven as directed, increasing the baking time as needed.
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Layering the ingredients
Once your fillings are cooked, add half of your enchilada sauce to the pan and combine. You can make your own enchilada sauce or use a store-bought option. If you want to make your own, simply toast dried ancho chiles and blend them with hot beef stock, onions, garlic, and chipotle peppers in adobo sauce. You can also add in spices like chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper, and a little brown sugar for a sweet-and-spicy kick.
After combining your fillings and sauce, it's time to start layering. Spread the remaining sauce in the pan, then begin to layer your tortillas, filling, and cheese. You can use corn tortillas or flour tortillas, and dip them in the enchilada sauce before layering to help them soften and absorb the flavor. Repeat these steps to create multiple layers, finishing with cheese on top.
Once you've layered all your ingredients, the casserole is ready to bake! Cover the pan with aluminum foil and bake for about 25-30 minutes, or until the cheese is melted and bubbly. Then, uncover the pan and bake for an additional 10-15 minutes, or until the cheese is thoroughly melted.
Finally, remove the enchilada casserole from the oven and let it cool for a few minutes before serving. You can garnish with sour cream, avocado, cilantro, and jalapeño slices, or your desired toppings. Enjoy your delicious and easy-to-make enchilada casserole!
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Baking instructions
To make an enchilada casserole, you'll need to preheat your oven to 350°F. While the oven is preheating, prepare your fillings. For a beef enchilada casserole, cook the ground beef in a skillet on the stovetop, adding in onions, salt, pepper, and other seasonings. If you're making a chicken enchilada casserole, you can use ground chicken or rotisserie chicken. You can also add in veggies like onion, bell pepper, green chilis, corn, and beans.
Once your fillings are cooked, it's time to assemble the casserole. Start by dipping corn tortillas in enchilada sauce and lining the bottom of your baking dish. You can use a 9x13-inch casserole dish or a 9-inch cake pan. If using a cake pan, you may need to decrease the amount of filling and use smaller tortillas to ensure everything fits in the pan.
After the first layer of tortillas, add a layer of your filling, followed by a layer of salsa or enchilada sauce, and then a layer of cheese. Repeat these layers until you reach the top of the pan, ending with a layer of salsa or enchilada sauce.
Cover the baking dish with aluminum foil and bake the casserole for 25 to 30 minutes. Then, carefully remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is completely melted and bubbly.
Remove the casserole from the oven and let it cool for 5 to 15 minutes before serving. You can garnish the casserole with sour cream, cilantro, avocado, and jalapeño slices.
If you're making the casserole ahead of time, you can cover it with aluminum foil and refrigerate it overnight. You can also freeze the unbaked casserole for up to three to four months. To bake from refrigerated or frozen, simply pop the covered casserole into a preheated oven at 350°F for 35 to 45 minutes, or until the cheese is melted and bubbly.
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Making enchilada sauce
To make the enchilada sauce, you will need the following ingredients:
- Oil and flour to form a roux to thicken the sauce. You can use any type of neutral-flavoured oil or butter, and all-purpose flour or a gluten-free flour blend.
- Chili powder for heat and a smoky flavour. The amount of chili powder can be adjusted based on spice tolerance.
- Tomato sauce or tomato paste to create a tangy base.
- Vegetable broth to loosen the sauce and give it the perfect consistency.
- Spices such as cumin for earthy flavour, garlic powder for savoury notes, dried oregano for herbal notes, and cinnamon (optional).
- Vinegar to amp up the flavour.
- Salt and pepper to taste.
- Create a simple roux by mixing flour and oil in a saucepan over medium heat.
- Add in the spices and briefly toast them before adding in the tomato sauce and broth.
- Gradually add the broth while whisking the sauce to blend in any lumps.
- Bring the sauce to a simmer and cook for about 5 to 10 minutes, or until it has thickened and reduced to your desired consistency.
- Remove from heat and whisk in the vinegar.
- Season with salt and pepper to taste.
The enchilada sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Now that you have your enchilada sauce ready, you can use it to make an enchilada casserole. While traditional enchiladas involve rolling tortillas, an enchilada casserole is a simpler alternative where you layer the ingredients in a baking dish. You can use a disposable aluminum pan to assemble and bake the enchilada casserole.
To make the enchilada casserole, you will need tortillas, ground beef or chicken, salsa, cheese, and your homemade enchilada sauce. Simply layer the ingredients in the pan, starting with a layer of salsa or enchilada sauce, followed by tortillas, meat, cheese, and so on. Repeat the layers and bake in the oven until the cheese is melted and bubbly.
Feel free to customize the enchilada casserole by adding ingredients such as corn, black beans, or green chiles. You can also make it vegetarian by using a filling made with veggies, black beans, and rice. Enjoy the convenience and deliciousness of enchilada casserole, made even better with your homemade enchilada sauce!
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Freezing and reheating instructions
Enchilada casseroles can be frozen and then reheated in an oven. Freezing the casserole before baking it is a great way to save time on busy weeknights. Here are the freezing and reheating instructions:
Freezing Instructions
Before freezing, cover the unbaked enchilada casserole with plastic wrap or aluminum foil. It is important to seal the casserole properly to avoid freezer burn. You can also line your baking pan with parchment paper before assembling the casserole, making it easier to remove the frozen casserole from the pan. Once the unbaked casserole is covered, place it in the freezer. It can be stored in the freezer for up to three or four months.
Reheating Instructions
To reheat the frozen enchilada casserole, first, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap, if any, and cover the casserole with aluminum foil. Place the frozen casserole in the preheated oven and bake for 35 to 45 minutes, or until the cheese is melted and bubbly. If you are baking the casserole right after preparing it without freezing, it will take less time, around 30 to 35 minutes.
It is important to note that the tortillas in the enchilada casserole may become soggy or rubbery once reheated. To minimize sogginess, it is recommended to partially thaw the frozen casserole in the refrigerator overnight before baking. Additionally, always use an oven-safe dish for freezing and reheating, such as a disposable aluminum pan, to avoid the risk of cracking or breaking.
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Frequently asked questions
Yes, you can make an enchilada casserole in an aluminum pan.
The ingredients you need to make an enchilada casserole include ground beef, chicken, corn tortillas, enchilada sauce, cheese, onions, bell peppers, garlic, black beans, and green chilis. You can also add salsa, corn, and cilantro.
The preparation time for an enchilada casserole is approximately 30 minutes. The baking time is typically around 25 to 35 minutes, depending on the recipe.
Yes, you can make an enchilada casserole ahead of time and freeze it. It is recommended to freeze the casserole before baking it and cover it with aluminum foil. It can be stored in the freezer for up to three to four months.
The best cheese for an enchilada casserole is a matter of personal preference. Popular options include cheddar, Monterey Jack, Colby Jack, Mexican blends, and other melty cheeses.
