Recipe by Semigourmet
"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."
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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
Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole.
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.
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.
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 loved this as did my family. I also made it for a friend and her family and they requested the recipe. A little time consuming to prepare but it makes a lot and goes a long way!
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.
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.
* 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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