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Pretty tasty. I did not add oil to ground beef. I added some fresh corn off cob to the salsa. Pictures show tostadas which dont need frying. Raw corn tortillas do need frying. The liquid in the ingredients is enenough to soften the tostadas. My prep time was 45mins. At 25 min cook time cheese and tostadas on top were starti g to brown. Dish was heated thru and thru but foil over top from start would probably allow to cook full 35mins. My oven cycles bottom and top burners to bake so that could also explain my results. We enjoyed the recipe.
Hi Jimmy, glad you liked the recipe! Not sure what you are seeing in the photos about tostadas. I used sturdy yellow corn tortillas to make this dish, which definitely need frying.
I made this great casserole for a potluck lunch. I had to make it the day before it was to be served, so I put it in the fridge overnight and baked it the next day! It was very tasty but not as spicy as I liked. ( I had followed the recipe explicitly and while I was making it the spiciest was just right)! Next time I make it (and I definitely will!) If I have to refrigerate it overnight, I will double the spices. Just thought you would like to hear my experience.
To soften my tortillas for recipes, I simply place the corn tortilla on the grate of my gas burner until it is soft and gets beautiful charred spots on it. Only takes seconds! Easy and and they taste excellent! I can not wait to try this recipe! I love anything Mexican food related and this sounds awesome!
I made this today and it is fantastic. I can’t wait to dig into the leftovers. One of the best dishes I have had in a long time, thank you for sharing this recipe.
I’m so glad you liked it Raymond!
Big hit in our house but it was *not* 10 minutes of prep. I was cooking, chopping, or prepping constantly for an hour and a half.
I just finished making this dish. Although I followed the recipe in general, I am not one for measuring exactly – I use what I have. My corn tortillas come in a package of 8, but are much larger than what I saw in the photos. So after frying, I used 3 for the bottom and middle, and two for the top. I blotted them with paper towels, as I thought them too oily. My package of ground beef was exactly 1 pound (450 grams), so I reduced the spices to about 3/4. Misread the recipe and added 1/2 T salt instead of 1 tsp. but it was not too salty. Used my own homemade tomato sauce, and had to simmer it a bit longer to get the proper consistency. Added two green peppers as that’s what I had on hand. Omitted the chiles (not readily available here). – I thought of adding pickled red peppers or jalapenos, but decided to try it without, as my hasband is not fond of spicy/hot. Used a cheese blend, probably a bit less. The casserole has now started browning, so is in the stage of sitting. My husband is impatient to try it. I have high hopes.
I would like to say that the directions for this recipe were exemplary! Thanks, Elise.
I make enchilada casserole all the time,we love it..I add green onions,olives and even more green chilies,Love the flavor they give..Love it with corn tortillas when I make chicken enchiladas I use flour..
Hi, any chance that you could provide the nutrition/fat/calories information on this dish and all of your others? Thanks.
Hi Malia, at the moment we have neither the time nor the expertise to provide that information on the recipes. You may be able to find an online service that can help you calculate the information.
Thanks Elise for your quicky reply.
I do this dish in a cast iron dutch oven when we are camping. I just tend to use the larger tortilla’s so it matches the size of the dutch oven. If you do try this over an open fire, use lots of salsa on the bottom of the pan, else that bottom tortilla gets welded to it. Not fun to clean. Would be easy to convert to vegetarian if you needed to.
I’ve just discovered the joys of a dutch oven and it has changed my world! But this camping? That would be amazing.
Yum! Really , really good! Keeper recipe!
Can this recipe be frozen?
Hi Teresa, I assume so, I haven’t tried freezing it. If you do, please let us know how well it reheats!
I just love this site.. I always find great tasty recipes and this one is definitely a keeper. Was a great dinner to make for a Friday night boys sleepover. My husband went crazy over it as well. Made some adjustments to flavor and used black beans because that is what i had on hand. But either way. Its good!
Another delicious casserole. It came out very good and the older kiddoes enjoyed it. If they like enchiladas they’ll enjoy this. I used ground turkey.
This is a very tasty recipe, I made it with ground turkey and followed the recipe. The sauce is really good.:)
Excellent dish! I just did a couple things different. I used bison instead of beef. I added black beans with the pintos, used salsa instead of the tomatos (all out), and added some frozen corn. I love the spices! I’ve never used coriander before. I usually just skip over it in recipes. So I was hesitant to use a whole tablespoon but it was excellent. My husband stuffed himself at dinner tonight!lol! My girls liked it too. Thank you for the great recipe!
Two questions: Can you use flour tortillas with this, or do they have to be corn (I ask cause flour are what’s in the fridge). Also, how is the spice of the peppers? Is there a milder substitute or should I just leave them out?
You could try it with flour tortillas. I’ve only made it with corn tortillas as directed. Regarding the peppers, Anaheim green chiles are fairly mild. They’re important for the flavor of the dish, so I wouldn’t leave them out entirely, but you should taste them and cut back the amount to a spice level you feel comfortable with. They’re not nearly as hot as a jalapeno. ~Elise
I doubled the recipe for this and layered it in my 14×16 roasting pan to feed a hungry group of 16. So fun to fill that thing with deliciousness! I loved my mom’s enchilada casserole growing up but she used things like tomato paste, taco seasoning from a pouch, other things like that. I was so astounded that the spice mixture was reminiscent of those taco pouches, but sooo much better. That spice mix is a keeper! I didn’t have time to fry the tortillas but if I make this recipe again, I will try that if I can squeeze it in. Also used shredded cooked chicken (from your beer can recipe!) and added some corn. This is a great recipe for good, solid comfort food that tastes fresh. Love it!
If you don’t have time to fry the tortillas to soften them, make sure you have a layer of salsa on the bottom of the pan. The corn tortillas will soften from the juice. On using flour tortillas, they would tend to fall apart because of the juices, unless you fried them partially crisp first, then let them soften with the juices in the casserole. Frying the corn tortillas, in addition to softening them, changes the taste as well.
Thank you so much for posting this. I am gluten free and have been missing lasagna for a while now. I love enchiladas, too, but admit to only making them once a year or so – too labour intensive! This combines the best qualities of both. And if I assemble it at home, and take it to my sister’s, I can sneak it past my “I hate beans in anything” nephew – he’ll eat refritos if he didn’t see them go in the dish. Thanks again!
This was very good! In addition to the fresh garlic, I did add 1 tsp garlic powder. Also added fresh cilantro about 2 TBS chopped. Will make again and try it with shredded chicken or pork…thanks for sharing your recipe!!!
Could this be prepared a day ahead and placed in the refigerator, and then baked the next day? How long do you think it would need to bake? Thanks for the recipe!
That would be easy enough to do. Just bake it until it is heated through and the cheese is melted. ~Elise