Enchilada casserole is a classic Mexican recipe, which is prepared by rolling corn tortillas around a spicy enchilada mixture. The mixture may consist of various ingredients like beef, chicken, pork, lots of cheese and other vegetables like tomatoes and onions. Traditionally, enchilada casserole was prepared by topping 5-6 enchilada rolls with lots of cheese. However, enchilada casserole is also sometimes prepared by layering the enchilada mixture over corn tortillas, just like lasagna.
Enchilada is a very age-old recipe which has continued to become popular among the masses since the Mayan times. The dish has been customized a lot and is now available in several varieties depending on their filling. So, prepare this hearty dish to add some extra charm to your dinner.
Difficulty level: Easy
Servings per recipe: 6-8
Time required for preparation: 10-15 minutes
Time required for cooking: 10 minutes
Time required for baking: 20-30 minutes
1 9×13-inch casserole dish
1 stirring spoon
1 large wire strainer
1 deep skillet
1 slotted spoon
2 lbs. of ground beef
1 cup + 1/4th cup of canned enchilada sauce
14-15 small corn tortillas
1 large onion, chopped
1 cup + ½ cup of frozen corn (thawed)
1-2 jalapeño peppers, deseeded and chopped
2 cups of tightly packed shredded sharp cheddar cheese
1 teaspoon of red chili powder
2 cups of canned tomato sauce
2/3rd teaspoon of dried oregano
Salt, to taste
Freshly ground black pepper
Method of Preparation
1. Peel the onion and cut it in half. Then take the onion halves and the jalapeño peppers in a colander. Hold the colander below the tap and rinse the vegetables thoroughly under running water. Next, take out the frozen corn from the refrigerator and let it sit at room temperature for 30 minutes before starting the other preparations. In the meantime, take the rinsed onion halves and chop them finely. Once done, transfer the chopped onions to a plate and keep it aside. Next, take the jalapeño peppers and slit them open in half. Then carefully scoop out the ribs and the seeds from the peppers. Once the peppers are deseeded, chop them finely.
2. Once the corn is thawed, take a saucepan and fill it halfway up with water. Place the saucepan on the hob and light the flame. Turn the knob and adjust the flame to set it on medium high. Let the water in the saucepan come to a boil and then add the thawed corn kernels to the boiling water. Boil the corn kernels for 3-4 minutes or until they become inflated and start floating at the surface of the water in the saucepan.
3. While the corn kernels are cooking, take a deep skillet and place it on the stove. Light the flame and set it on medium high. Grease the skillet with 1-2 tablespoons of cooking oil and let the oil heat up. Once the oil becomes sufficiently hot, add the chopped onions to it and sauté them for 2-3 minutes. While the onions are sautéing, set a preheating temperature of 375 degrees Fahrenheit on your oven and prepare a casserole dish by greasing it nicely with cooking spray.
4. Once the onion is sautéed, add the ground beef to it and cook the beef until it turns into a dark brown color and remains no longer pink inside. Once that happens, add the enchilada sauce, tomato sauce, chopped chilies, dried oregano and the chili powder to the meat. Stir it all around to mix and then season the mixture with salt and black pepper.
5. Finally, if your corn kernels are ready, drain away the water from the saucepan by tipping the corn kernels into a large strainer and add the strained corn kernels to the enchilada mixture. Stir the mixture frequently and cook it for 5-6 minutes on low heat or until it starts bubbling and becoming a little thicker. Next, take the prepared casserole dish and lay 8-9 corn tortillas in it by slightly overlapping each tortilla with the other, so that the entire base of the casserole dish gets covered with the tortillas.
6. Next, spread half of the enchilada mixture over the tortillas and sprinkle 1 cup of shredded cheese on top. Prepare one more layer by placing 6-7 more tortillas on the top of the first layer. Then spread the remaining enchilada mixture on top, followed by the remaining shredded cheese. Once you are done arranging the casserole, insert it into the oven and bake for 20-30 minutes or until the cheese at the top turns bubbly and golden brown. Then take out the baked casserole and serve it with refried beans and sour cream.