Enchilada Casserole III

Enchilada Casserole III

368

"This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone."

Ingredients

1 h {{adjustedServings}} servings 449 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1522 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
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Reviews

368
  1. 479 Ratings

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I made this EXACTLY as listed and give it 5 stars. If I had made any changes, I could not give it any stars since it would not longer be the recipe at hand. I don't understand you people. You de...

This was a VERY good enchilada casserole! Definitley a keeper for me! As other reviewers, I eliminated the first 3 ingredients and simply purchased red enchilada sauce at the store. Also, ins...

My whole family loved this casserole. I made some changes that were suggested and they were right. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2...