![]() If you forgot to thaw it overnight, don’t worry – you can still have a spontaneous Mexican enchilada casserole dinner by baking it straight from frozen for 1 hour (check to make sure that it’s hot inside in the middle, if not, allow more baking time). The best way to thaw it is in refrigerator overnight, then bake as usual. To reheat frozen enchilada casserole, just use the oven – it will reheat it and bake it to perfection! Nobody will tell a difference between enchilada casserole that was made today or frozen and reheated. Yes, this recipe is very freezer friendly! You can freeze assembled unbaked enchilada casserole for up to 6 months. ![]() To make this enchilada casserole for a bigger crowd, just double the recipe and use 2 baking dishes :) You can bake 2 enchilada casseroles on 2 oven shelves at the same time, just add 5-10 minutes to baking time. This recipe makes a 9×13 baking dish of enchilada casserole, which is 6 very generous servings for hungry people :) If you are making it for a party and there are other appetizers and salads on the table, this casserole can serve 8 to 10. Sprinkle with chopped green onion, slice and serve. Then repeat with layers 4-6 :) Now this easy Mexican enchilada casserole is ready for baking! Step 3: Bake in the ovenīake the enchilada casserole in a pre-heated 350F oven for 30 minutes, or until fully heated through and cheese is melted. It’s super easy when you break it down into logical layers! The next step is to assemble the enchilada casserole in a baking dish. Of course you can use store-bought too :) If you are an Instant Pot owner, you owe it to yourself to try my Instant Pot refried beans recipe – it’s life changing! Step 2: Assemble enchilada casserole TIP: take this recipe to the next level by making your own Taco seasoning and refried beans from scratch. Add garlic, Taco seasoning, salsa, tomato sauce and refried beans and cook for several more minutes (see the recipe card on the bottom of this article for the exact ingredient proportions). How To Make Enchilada Casserole Step 1: Make a filling (meat sauce)Ĭook ground beef and onion in a frying pan. While classic enchiladas are made by wrapping the filling in corn tortillas, enchilada casserole is made by layering the filling between corn tortillas (basically, using the same technique as making lasagna, but using corn tortillas pieces instead of lasagna noodles. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.Get your fix of Mexican food without leaving your house! I love casserole dinners because they are so easy!Įnchilada casserole is a twist on classic Mexican enchiladas. Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.Cover with the other half of the tortilla strips, veggies, sauce, and cheese. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Assemble: Spread a little bit of sauce on the bottom of the pan.Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread. Prep the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400 degrees.Sprinkle the roasted veggies with a little bit of salt and toss to coat. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Heat a large nonstick skillet with a little bit of oil over high heat (**note – I used to recommend using no oil, because that’s what worked best for my with my Swiss Diamond nonstick pan, but several readers have ruined their own pans doing that so I am no longer recommending that!). Pan-roast the veggies: Dice the peppers and mince the onions.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |