Sissy's Super Easy Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 334.6
- Total Fat: 23.5 g
- Cholesterol: 39.9 mg
- Sodium: 487.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.6 g
- Protein: 20.1 g
View full nutritional breakdown of Sissy's Super Easy Enchilada Casserole calories by ingredient
Introduction
Photo is the chicken with no tomato sauce.Easier than rolling enchiladas, but equally delicious.
I make this for 6, and serve it with refried beans. We are not large eaters so it works well for us. But may only serve 4....you have to judge for yourself on this one. You can also switch the beef/pork mix for 2 cups of shredded chicken pieces, and it is also great! Photo is the chicken with no tomato sauce.
Easier than rolling enchiladas, but equally delicious.
I make this for 6, and serve it with refried beans. We are not large eaters so it works well for us. But may only serve 4....you have to judge for yourself on this one. You can also switch the beef/pork mix for 2 cups of shredded chicken pieces, and it is also great!
Number of Servings: 6
Ingredients
-
2 cup, shredded Cheddar Cheese
3 TBS canola oil
1 large diced onion
6 corn tortillas cut into triangles
10 oz cooked chopped rotissere chicken or shredded mexican beef brisket
1 small can dices green chilies (NOT jalapeno)
Tips
I make two of these at one time, and freeze the second one before baking it. Defrost completely, then bake at 350 degrees for 30 to 45 minutes.
Directions
I use my Enchilada Sauce (no tomato base) for this recipe.
It is NOT listed in the nutrition count, so has to be added separately for tracking. With the beef, I used the sauce created from cooking the beef brisket in the crock pot.
Cut the tortillas so they fit evenly without overlapping in the dish you will be baking this in. Then fry them in small batches in the hot oil very briefly. Do not let them crisp, they should remain pliable. Drain on paper towel. Set aside.
Brown the meats, onion and salt. Grate the cheese.
Place some sauce in baking dish. Add single layer of tortilla pieces. Top with all the meat, then half of the cheese, then half of the can of chilies. Spoon sauce over this. Then add the second (final) layer of tortilla pieces. Add rest of cheese and then top with remaining sauce and then chilies.
Bake at 350 degrees for 30 to 45 minutes. Should be bubbly when you take it out. Let it rest for 5 to 10 minutes before serving to set up a bit.
Serving Size: Casserole serves 4 to 6 (Nutrition count for 6)
It is NOT listed in the nutrition count, so has to be added separately for tracking. With the beef, I used the sauce created from cooking the beef brisket in the crock pot.
Cut the tortillas so they fit evenly without overlapping in the dish you will be baking this in. Then fry them in small batches in the hot oil very briefly. Do not let them crisp, they should remain pliable. Drain on paper towel. Set aside.
Brown the meats, onion and salt. Grate the cheese.
Place some sauce in baking dish. Add single layer of tortilla pieces. Top with all the meat, then half of the cheese, then half of the can of chilies. Spoon sauce over this. Then add the second (final) layer of tortilla pieces. Add rest of cheese and then top with remaining sauce and then chilies.
Bake at 350 degrees for 30 to 45 minutes. Should be bubbly when you take it out. Let it rest for 5 to 10 minutes before serving to set up a bit.
Serving Size: Casserole serves 4 to 6 (Nutrition count for 6)