Enchilada Casserole II Recipe

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Most Helpful Positive Review

Feb 13, 2006

With a few adjustments, this is an excellent recipe. Instead of the spices, I just pour in some taco seasoning. I also omit the tomato paste entirely (I don't keep paste in the house). I add a can of black beans and 1/2 can of corn, also. With those changes, this is an excellent casserole and it has become one of our staples - I make it and we eat it for lunches for the week.

—SunflowerMom

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Most Helpful Critical Review

Jun 02, 2009

I took the suggestion and used the corn tortillas. I also used mild enchilada sause instead of tomato sause.

—Fourbees

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169 Ratings

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Jul 23, 2003

Excellent recipe!! In the meat mixture, I added a can (14.5oz) of cut peeled tomatos and a can (4.5oz) chopped green chiles. I would recommend this recipe to anyone. Tasty and easy. Ps- I used the flour tortillas but cooked about 5 mins less than required and then let sit for 5 min before serving. YUMMY.

—DREGINEK

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Aug 03, 2006

Great meal- I added corn, black beans, and diced green chiles. I served it with sour cream and salsa on the side. Whole family loved it!

—littlehemmy

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Dec 05, 2003

This was quick, easy, and good! I made a few additions based on other reviews and personal preferences. I added 1 can of corn and some left over black beans (drained). I would use a whole can of the black beans next time, I was just using up what I had on hand. In place of the spices called for I just added a package of taco seasoning mix. I also only used 1 can of tomato sauce and omitted the tomato paste. My husband is vary wary of anything called a "casserole", but he liked it too. He even asked for the recipe to take to the fire station this morning and cook for the guys because it was tasty and economical. Thanks for a great recipe!

—Carol

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Sep 11, 2003

This recipe had a great flavor but tonight we are substituting corn tortillas for the flour. Last time I made it, the tortillas turned in to big wads of dough and my husband was not very pleased. Believe it or not, he called today and asked me to make it again, only with corn tortillas! We'll see how it goes!!

—Jennifer

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Dec 15, 2002

My husband didn't even eat half of his plate with this one. I thought it sounded good, but the final product needed some help big time. Either mushrooms, olives, something with some texture.

—SMACKY74

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Dec 15, 2002

I thought this had a bit too much tomato sauce and not enough tortillas. If I made it again, I would use less sauce, more tortillas, more cumin & more cheese.

—SYJOHNSON

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Nutrition

Calories
605 kcal
30%

Carbohydrates
37.2 g
12%

Cholesterol
123 mg
41%

Fat
33.3 g
51%

Fiber
4.2 g
17%

Protein
39.6 g
79%

Sodium
1260 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Enchilada Casserole II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 605
Calories from Fat: 300

% Daily Value *
Total Fat 33.3g 51 %
Saturated Fat 16.1g 81 %
Cholesterol 123mg 41 %
Sodium 1260mg 50 %
Potassium 962mg 27 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 4.2g 17 %
Protein 39.6g 79 %
Sugars 8.3g
Vitamin A 28 %
Vitamin C 22 %
Calcium 54 %
Iron 58 %
** Thiamin 41 %
Niacin 116 %
Vitamin B6 32 %
Magnesium 25 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.