I love Mexican food!! Tacos, burritos, refried beans, chimichangas, enchiladas….I should have been born in
This can easily be made with chicken instead of beef. Or, for a meatless version, omit the meat and substitute with cheese.
I don’t normally buy diced green chiles because they are way out of my produce spending parameter. For this batch of casserole, I paid $0.99 for a 7 oz. can. But I was cooking for other people and the chiles do add great flavor, so I splurged.
Regarding the sauce, I personally like El Pato red enchilada sauce. The mild sauce has a little heat, so I used a different brand for this batch since I was cooking for others. You can also make your own enchilada sauce, which I would have done had it not been such a crazy week.
Be sure to use corn tortillas, not flour. I prefer white corn tortillas, though yellow corn tortillas will do.
An added bonus to this recipe—it is freezable!! I needed this casserole on Friday but also had a birthday cake and a batch of cupcakes to make and decorate for Saturday. I simply constructed the casserole earlier in the week and popped it in the freezer, covered with plastic wrap and foil. I moved it to the fridge on Thursday morning and baked it Friday evening (be sure to remove the plastic wrap first!).
Enchilada Casserole
¾ lb. ground beef½ lb. cheddar or cheddar/jack cheese mix, shredded, plus more for sprinkling
1 c. frozen corn
½ c. sour cream
1 can (7 oz.) diced green chiles
1 can (28 oz.) enchilada sauce, or homemade enchilada sauce
about 16 corn tortillas
½ can olives, sliced
Brown and drain ground beef.
In a medium mixing bowl, mix ground beef, cheese, corn, sour cream, green chiles, and about ½ c. enchilada sauce.
In a 9” x 13” baking dish, pour enough enchilada sauce to cover bottom. Cover with a single layer of tortillas—rip some to fill in gaps. Spread ⅓ of the filling mixture over tortillas; spoon some sauce over filling
Repeat layers, ending with tortillas. Pour remaining sauce over.
Cover with foil. Bake at 350° until hot throughout, about 45 minutes. Remove foil, sprinkle with cheese and olives. Continue to bake, uncovered, until cheese is melted, about 5 minutes.
Goes great with refried beans and rice.
5 comments:
YUMMO! Thanks for the recipe!
Would you believe that green chilis up here in Canada are about $2 for a little can! :)
Trader Joe's comes to the rescue when we head into the states...they have the cheapest green chilis (even beating out the grocery stores)....79 cents a can! Just thought I would pass that along in case you are ever near a Trader Joes...it's worth stocking up!:)
Thanks for the tip, Kristin! I'll have to make a trip to Trader Joe's. I also want to do a post in the future about roasting your own chiles.
Thanks for sharing! Two things about the green chiles is that there is no substitute for them and secondly they are great in a multiplicity of recipes. Roasting them yourself is really great but if you have to buy them canned I put them in my "canned foods" rather than "produce" budget category. Since I don't do a lot of canned foods I usually have room in my budget for these kinds of staples without having to sacrifice fresh foods. Just a thought. :) Love your helpful posts!
I buy roasted chiles at Walmart. They are 79 cents a can (pretty sure) for the store brand.
I have also made this recipe with vegetarian meat substitute. It is a crowd pleaser even when it does not have meat because it is so flavorful. Most guys just assume it is ground beef.
I just discovered Pato's sauce about a month ago! I'd been making it from scratch, but didn't feel like it so gave that a try. We love it! It's not that much more expensive than my scratch recipe and saves a lot of time and another dirty pot! My recipe is pretty close, but I've never thought about adding corn! I think I'll try to sneak it in next time and see how it goes. Yum!
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