Enchilada Casserole Ii
A hearty and cheesy enchilada casserole layered with seasoned ground meat, creamy soups, and crispy tortilla chips, perfect for quick family dinners or casual gatherings.
Ingredients
Instructions
- Brown the ground meat in a skillet.
- Drain off the fat.
- Mix the cream of mushroom soup, cream of chicken soup, and enchilada sauce together with the cooked meat.
- Crunch the tortilla chips into pieces.
- Mix the chips with the meat and soup mixture.
- Pour the mixture into a 9 x 13 x 2-inch baking pan.
- Top with cheese slices.
- Bake at 350°F for about 20 to 30 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider seasoning the ground meat with cumin or chili powder while browning. You can substitute ground turkey or chicken for a leaner option. If you prefer a creamier texture, mix in a bit of sour cream or Greek yogurt. Use a combination of different cheeses on top for more depth in flavor. If you want to add veggies, chopped bell peppers or onions work well in this dish.
Serving Suggestions
Serve the enchilada casserole with a side of Mexican rice or a fresh green salad for a complete meal. It pairs beautifully with Chicken And Taco Chip Casserole, making it a great choice for potlucks or family gatherings. Consider garnishing with fresh cilantro, sour cream, or sliced jalapeños to enhance the flavors. This dish is also excellent with a side of guacamole or salsa for extra zest.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the casserole in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the oven will help maintain the crunch of the tortilla chips.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Casserole Ii contains roughly 219 calories, with 10g protein, 25g carbohydrates, and 9g fat. It is a good source of protein (19% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1138mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator before baking. Just assemble the ingredients, cover with foil, and refrigerate for up to 24 hours. When you're ready to bake, remove from the fridge and add a few extra minutes to the cooking time.
What can I use instead of tortilla chips?
If you want a gluten-free option or just prefer something different, you can use crushed corn tortillas or even a layer of cooked rice. Alternatively, you can use crushed nacho cheese chips for an extra kick of flavor.
Can I freeze the enchilada casserole?
Absolutely! You can freeze the casserole before baking it. Just cover it tightly with foil or plastic wrap and store it in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).