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Easy Enchilada Casserole
It's almost Cinco de Mayo - time for something festive, delicious, and easy like this foolproof Easy Enchilada Casserole. No need to roll tortillas one at a time; just layer up all the good stuff.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- baking dish
📝 Preparation Steps
1
For the Sauce
2
Sauté
3
In large, heavy skillet, sauté onion and garlic with olive oil for one minute. Add ground meat and cook until browned. Drain if needed.
onion (chopped)1Garnishes: chopped green onions or chives, diced avocado, salsa, or sour cream.garlic (chopped)6 clovesolive oil2 tablespoons
4
Boil
5
Stir in salsa, refried beans, enchilada sauce, and olives. Bring to a boil, and immediately reduce to simmer. Cook and stir for ⏱️ 5 minutes. Remove from heat.
refried beans16 ozsliced olives1 cup
6
To Assemble
7
Assemble
8
Layer half of the corn tortillas on bottom of a greased 13x9 baking dish. Cover with half of the meat sauce. Sprinkle on half of the cheese. Repeat layers.
9
Bake
10
Cover tightly with foil, and bake ⏱️ 20 minutes at 375F. Remove cover and bake another ⏱️ 5 minutes until cheese is nicely melted. Garnish as desired and serve hot.
Nutrition Facts
calories
424 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
780 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
20 g
saturated Fat Content
11 g
unsaturated Fat Content
12 g
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