The Best Enchilada Layered Casserole
Who doesn’t love some Mexican food? This savory, sometimes spicy, cuisine is so full of flavor that it lends itself as the perfect main or side dish in many meals. Enchiladas is one of those meals that is really good, but it has always seemed so time consuming to me!
If you’re like me and you’re busy with a family and little ones, a time-consuming meal is definitely not something you’re always going to go for. Rolling up each individual tortilla? I don’t think so. Enter this super yummy, and super easy Enchilada layered casserole!
This dish is full of all the flavorful ingredients that you know and love in traditional Enchiladas. However, the straightforward and simple way this dish is put together will quickly make it your new favorite!
Things you need
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- 9×13 baking dish https://amzn.to/3OLL4VT
- Skillet, I use a cast Iron skillet. https://amzn.to/3DK0u6P
- Spatula
- Tortillas-I use corn but you can use any that you prefer
- Sour Cream
- Cream Cheese
- Salsa
- Ground meat
- Onions
- Garlic (Optional)
- Salt, pepper, and cumin to taste
- Tomatoes
- Spinach or Kale
- Any other veggies you would like to add(corn anyone)
- Mozzarella cheese
How to make this delicious, layered casserole
Step 1
First Things first. Oil your pan, then layer your tortillas in the bottom. I just have the 6-inch corn tortillas from Azure Standard, so it takes about 4 tortillas to cover it.
Step 2
Next you’re going to start cooking your ground meat in a skillet, cast iron or not, it doesn’t really matter. Because we hunt and mostly live off of venison year-round, I used venison for this but ground beef will work great too! Start chopping up the onions and garlic and throw that in the skillet while the meat is cooking. Sprinkle in your salt, pepper, and cumin to the taste that you prefer. Once that is all cooked up you can pour that mixture on top of the tortillas already in the pan.
Step 3
The next step is to put the tomatoes on top of the meat mixture inside the pan. If it’s summer and you have plenty of fresh tomatoes, you can chop those up and use them. If not, feel free to use store bought canned or home canned ones!
Step 4
The fourth step is to take the sour cream, salsa, cream cheese, spinach or kale, and any other veggies you may want to add, and sauté that altogether on low heat in that same skillet you used for the meat. You only need to do this until it’s all melted and mixed together. Once that’s done you pour that mixture on top of the tomatoes in your prepared pan.
Step 5
Last but not least is the cheese. Naturally the most important part! Either use pre-shredded cheese or shred it yourself and sprinkle that on top of all the other ingredients in your pan. Bake at 350° for 20 minutes and you will have the most delicious, Enchilada layered casserole you could ask for. Your family will probably want seconds!
The Best Enchilada Layered Casserole
A delicious, yet easy, layered Mexican Casserole.
Layered with meat, sour cream and salsa mixture, and of course cheese, this dish is full of all the classic, Mexican flavor you love!
Ingredients
- 4 6-inch tortillas
- 1 cup of sour cream
- 1/2 cup of salsa
- 1 TB of cream cheese
- 1lb of ground beef or venison
- 2-3 cups of spinach or kale
- 1 small onion
- 1-2 cloves of garlic
- 1/2-1 cup of tomatoes
- 1 1/4 cup of shredded cheese
- Oil for greasing baking dish
- Salt, pepper and cumin to taste
Instructions
- Oil a 9 × 13 baking dish
- Layer the tortillas in the dish.
- Cook the ground meat with the onions and garlic in a skillet.
- Add your salt, pepper and cumin to taste.
- Put that mixture on top of the tortillas.
- Put tomatoes on top of the meat mixture
- Cook the sour cream, salsa, cream cheese, spinach or kale, and any other vegetable you'd like to add, on low heat. (Can also add veggies when cooking the meat mixture).
- Pour the sour cream mixture on top of the tomatoes.
- Sprinkle the shredded cheese on top of everything and bake on 350° for 20 minutes.
