Chicken or Beef Enchilada Casserole Recipe

Name: Chicken or Beef Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn oil; 2 lbs chicken, ground (or beef, ground); 1 cup onion, chopped; 1 cup green pepper, chopped (sweet green pepper); 2 garlic cloves, finely chopped; 1 cup corn, fresh (or frozen whole kernel); 16 ounces tomatoes, stewed (1 can); 15 ounces tomato sauce (1 can); 4 ounces green chilies, chopped (1 can); 1 teaspoon chili powder; 1 teaspoon ground cumin; 16 corn tortillas (whole grain, Ezekiel); 1 lb monterey jack cheese, shredded; 8 ounces salsa, prepared (or 8 oz. tomato sauce); 2 tablespoons green onions, chopped

Servings: persons

1 tablespoon corn oil
2 lbs chicken, ground (or beef, ground)
1 cup onion, chopped
1 cup green pepper, chopped (sweet green pepper)
2 garlic cloves, finely chopped
1 cup corn, fresh (or frozen whole kernel)
16 ounces tomatoes, stewed (1 can)
15 ounces tomato sauce (1 can)
4 ounces green chilies, chopped (1 can)
1 teaspoon chili powder
1 teaspoon ground cumin
16 corn tortillas (whole grain, Ezekiel)
1 lb monterey jack cheese, shredded
8 ounces salsa, prepared (or 8 oz. tomato sauce)
2 tablespoons green onions, chopped

1
Heat oil in large skillet, over high heat.
2
Add chicken, onion, pepper, and garlic.
3
Saute, stirring constantly, until meat is browned and onion tender, about 10 minute.
4
Drain off fat; and stir in corn and remove mixture to large bowl.
5
In same skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
6
Heat oven to 400 degrees.
7
Spoon 1/2 cup sauce into bottom of shallow 3-quart oval baking pan or 13x9-inch baking dish.
8
Stir 1/2 cup sauce into meat mixture.
9
Working on waxed paper, dip a tortilla in sauce and then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
10
Roll up and place in baking pan; and repeat to make 2 layers of 8 enchiladas.
11
Stir any remaining meat mixture into sauce; and pour over enchiladas.
12
Sprinkle with remaining cheese and spoon salsa over top.
13
Bake 25-30 minute until bubbly and golden brown.
14
Sprinkle with chopped green onion.
15
Serve immediately or, if desired, keep warm at edge of grill.

1393

kcal

Calories

Fat

125

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon corn oil, 2 lbs chicken, ground (or beef, ground), 1 cup onion, chopped, 1 cup green pepper, chopped (sweet green pepper), and more.

Yes, Chicken or Beef Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken or Beef Enchilada Casserole

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