"This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online." — Semigourmet
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1 1/2 cups
canned tomato sauce
chili powder (such as Gebhardt®)
water, or as needed
1 1/2 pounds
1 1/2 cups
2 (1 ounce) packages
taco seasoning mix, divided
16 (5 inch)
corn tortillas, cut in half
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
1 1/2 (10 ounce) bags
shredded iceberg lettuce
chopped fresh tomatoes
A few steps to get this done. Not quick and easy but so very very good. I followed the recipe as written and served with rice. I think I will leave the lettuce and tomato out and serve them on the side. I do not like cooked lettuce.
Way too much chili powder which made this dish somewhat chalky. Lettuce & tomato served on the side would be much better than soggy lettuce & tomato layered & cooked into the actual dish.
This was really good, I left the lettuce and tomato out and used it to top our servings.
Oh my goodness, this was so good!
My son is allergic to a whole lot of things including milk, eggs, wheat, soy, rice, oats, beef, pork, and chicken. It's hard to find delicious meals we all can eat, but I made this last night with Daiya non-dairy cheese (a mix of their cheddar and pepper jack flavors) and it was FABULOUS. Even my dad, who is not a fan of most allergy-friendly meals, raved about it.
I left out the lettuce and tomatoes like the other reviewers recommended. We will definitely be making this again.
I needed a recipe that used ground turkey. This was perfect! My family loved it and I will definitely make it again. I did as others suggested and served the lettuce and tomato on top instead of baking those in the casserole. I also used flour burritos instead of corn tortillas because my family prefers them.
My only suggestions are to use a store bought Mexican enchilada sauce ( I live in an area with great choices for local Hispanic products) to save some time. I also sauteed some onion with the meat, and added extra hot taco seasoning to the mixture, as well as green chiles for flavor. I didn't drain the meat mixture at all. I would recommend using the firmest corn tortillas possible- I used very soft, fresh ones and they disintegrated in the casserole. It still tasted great, but was texturally off a bit. I added chopped tomatoes, lettuce, and onion when serving.
Delicious! The lettuce gave it that extra crunch that we love. It was a bit too spicy for my toddler even after cutting the chile powder in 1/3, but I would personally have loved it more spicy. Good stuff.
Just like everyone is saying: add fresh lettuce and tomatoes on top. Great recipe. My husband is a picky eater and he loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Enchilada Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 430
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