How to Make Enchilada Casserole
Enchiladas are a popular entree, but filling and rolling individual enchiladas can take a lot of preparation time. Here is an easier way to make enchiladas, using a casserole approach, that can take an hour or less. Does this Spark an idea?
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Things You'll Need
- Small saucepan
- Medium saucepan
- Shortening
- Enchilada sauce packet
- Tomato sauce
- Corn tortillas
- Any fillings you want in your enchilada, i.e. cheese, ground beef, onions, etc.
- At least 1 cup cheese of any kind, more if you want to use in filling.
- Tongs
- 2-quart casserole dish (preferably round)
- Cooking spray
Instructions
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1
Spray a casserole dish with cooking spray. Set oven to 360 degrees. Prepare the enchilada sauce according to directions on the packet. Simmer for five minutes, then remove from heat. Spread a small amount of enchilada sauce over the bottom of the dish.
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2
Melt enough shortening over medium high heat to cover at least 2 inches at the bottom of the pan. With the tongs, dip a corn tortilla into the shortening and cook for a few seconds and allow to drain for a moment.
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3
Now dip the tortilla into the sauce.
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4
Start with a layer of tortillas, then filling. Continue with layering until the stack reaches just below the rim of the casserole dish.
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5
Pour the remaining sauce over the stack and cover with cheese.
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6
Cover the dish tightly with foil and cook in 360-degree oven for at least 25 minutes or until the casserole is bubbly. Let the casserole rest for at least 10 minutes before serving.
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Tips & Warnings
This dish can be tightly covered and frozen before cooking. Defrost to room temperature before cooking.
You can make the sauce ahead of time and refrigerate up to five days. The sauce also freezes well in a storage baggie.
You can make two stacks in a larger dish for more servings.
You will want to cover the area between the shorting pan and the counter with foil to avoid dripping shortening all over.
