Monday, April 29, 2013

Stacked Enchilada Casserole

One of our family favorite Tex Mex dishes is Stacked Enchilada's and that original recipe is in my cookbook Miz Helen's Kitchen Table.  I was invited to a covered dish dinner recently and asked if I could bring my Stacked Enchiladas and that is really not a dish that can be transported easily so I got busy in my kitchen and developed Stacked Enchilada Casserole. I took it to the dinner and everyone loved it. It would be a perfect dish for Cinco de Mayo or any other Mexican Food occasion.

Stacked Enchilada Casserole



Stacked Enchilada Casserole
Miz Helen's Ktichen
Ingredients
1 pound Beef Chuck ground (we use Grass Fed Beef)
10 to 12 Corn Tortilla's
4 to 6 Roma Tomatoes, chopped
1 yellow Onion, chopped
1 bunch green onions,chopped
3 gloves garlic, minced
4 cups lettuce, chopped
2-15 1/2 ounce cans of Red Enchilada Sauce
4 cups longhorn or sharp cheddar cheese, graded
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon salt
1 teaspoon pepper
Directions
In a large hot skillet add the ground chuck and minced garlic, brown the chuck and remove from heat
Drain off any grease
To the browned and drained chuck add the chili powder,cumin, chipotle chili powder, salt and pepper, mix well and set aside.
Pour the 2 cans of Enchilada Sauce into a medium size skillet and bring the sauce to a medium low temperature, making sure not to get to hot
Cut the tortilla's in half and taking one half at a time dip the tortilla into the sauce and then put the tortilla into a 8X11 baking dish. 
Be sure that you dip only the tortillas that will go on the layer, be sure and dip them one layer at a time
Covered the entire bottom of the baking dish with 1/2 of the dipped tortillas
Next layer the browned, drained and seasoned chuck
Next layer some chopped tomatoes
Next layer some chopped yellow onions
Next layer 1/2 the graded cheese
Next layer the remainder of the dipped tortillas
Next pour 3/4 cup of the warm Enchilada Sauce over the dish
Top with the remainder of the graded cheese
Bake for 20 minutes at 400 degrees until all the cheese is melted and bubbling on top
Serve with chopped lettuce, chopped green onions and tomatoes with salsa on top
Recipe Tip
The Casserole will freeze well without the garnish of lettuce, green onions and tomatoes 


Dip The Tortilla


Botton Layer


Meat Layer


Tomato and Onion Layer


Cheese Layer


Last Layer Cover With Dipped Tortillas Then a Layer Of Cheese


Baked and Ready To Serve


Top With Green Onions, Tomatoes and Lettuce

Enjoy!

I am so happy that you stopped by to have this Stacked Enchilada Casserole with me today. I just love developing new recipes for my friends and family and hope you enjoy this one.  Have a great week and come back to see us real soon!
Peace and Joy

20 comments:

  1. Absolutely mouther-watering! Love, love, love enchiladas in any shape. This is perfect for a Cinco de Mayo casserole! Thanks for the idea.

    I'd love it if you brought this over to What'd You Do This Weekend?

    Linda
    www.tumbleweedcontessa.com/blog/

    ReplyDelete
    Replies
    1. Linda,
      I already brought a lovely pot of Herb White Bean Soup over to your place today, hope you enjoy them. I will bring the Enchilada Casserole next week.
      Have a Great Day!
      Miz Helen

      Delete
  2. I love Mexican food!! =)
    Your recipe sounds so good!!

    Have a great week!
    Melissa

    ReplyDelete
    Replies
    1. Hi Melissa,
      Glad you could stop by, hope you have a great week!
      Thanks,
      Miz Helen

      Delete
  3. This sounds wonderful! I have no doubt my family would love it. :)

    ReplyDelete
    Replies
    1. Hi Stacey,
      Hope you and your family have a chance to try it out and hope you like it. Have a great week and thanks for stopping by!
      Miz Helen

      Delete
  4. I'm pretty sure I could eat at least half of this in one sitting.

    ReplyDelete
  5. Looks delicious!! Thank you for sharing!! :-)

    Stopping by from Melt in Your Mouth Monday.

    ReplyDelete
  6. Anything Mexican and I am pulling up a chair! This casserole looks so good, I usually end up making enchiladas with flour tortillas, instead of corn because the corn ones always crack. I need to try your method with dipping and layering, sounds easier too! Yum, thanks!

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  7. Definitely mouth-watering. I love that you post the layers step-by-step. It's much easier than JUST reading steps in a recipe.

    ReplyDelete
  8. Being from the midwest, I love everything with casserole in the title! Even better when it's an enchilada casserole! This looks so much easier than regular rolled enchiladas :)

    ReplyDelete
  9. Yum! My husband who is from Oklahoma will love this!

    I would love for you to share this and link up to my TGIF Link Party! The party is open every Friday and closes at midnight on Wednesday night. Who knows, you just might be featured next week!

    http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html

    Hugs, Cathy

    ReplyDelete
  10. This recipe looks great Miz Helen! I can almost taste it from your wonderful photos!

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  11. Your Stacked Enchilada Casserole looks absolutely mouthwatering! I love all the delicious layers of flavour that you have included! I've pinned this recipe to my Cinco de Mayo board :) Thank you for sharing it with the Hearth and Soul hop.

    ReplyDelete
  12. Yum this looks delicious.
    Have a happy day,
    Tina

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  13. This looks wonderful! I am pinning it to my casserole board.

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  14. Looks so fresh and delicious! I love all the veggies especially the Roma tomatoes...my favs! Pinning to my casserole board! Thanks so much for sharing at the Rock N Share party. Hope to see you again this week! Blessings, D@TheShadyPorch

    ReplyDelete
  15. Miz Helen, this looks WONDERFUL! I can't wait to try it. Thanks for linking up with "Try a New Recipe Tuesday!" I hope you will be able to share with us again this week. :-)

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

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