Hot And Saucy Enchilada Casserole
A spicy, cheesy enchilada casserole layered with seasoned ground beef or chicken, green chilies, and melted cheeses, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Brown the chopped onion in 2 tablespoons of oil.
- Add the ground beef or cooked chicken and brown thoroughly.
- Drain off excess fat.
- If using chicken, boil until tender, then bone and chop into small pieces.
- Add the browned onion to the meat or chicken mixture.
- In a mixing bowl, combine cream of chicken soup, evaporated milk, green chilies, garlic salt, and Velveeta cheese until smooth.
- Layer corn tortillas in a greased casserole dish, then spread a portion of the meat mixture over the tortillas.
- Repeat layers until all ingredients are used, finishing with a layer of tortillas topped with cheese.
- Sprinkle green onion dip mix and shredded Cheddar cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and golden.
Tips & Substitutions
For added flavor, consider using taco seasoning in the meat mixture. If you're short on time, pre-cooked rotisserie chicken can be an excellent substitute for raw chicken. You can also swap in flour tortillas if you prefer. For a vegetarian option, replace the meat with black beans or lentils and add more veggies for texture. This dish is versatile and pairs well with many Mexican recipes.
Serving Suggestions
Serve hot, garnished with fresh cilantro or sliced jalapeños for an extra kick. This casserole pairs beautifully with Mexican rice or a simple side salad for a complete meal. A dollop of sour cream or a side of guacamole can also enhance the dining experience. For a fun twist, you might enjoy it alongside Chicken Taco or Chicken Strip Tortilla Wraps.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) covered with foil to prevent drying out, until heated through. Alternatively, you can microwave individual portions, but be cautious not to overheat, as it may affect the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Saucy Enchilada Casserole contains roughly 522 calories, with 14g protein, 73g carbohydrates, and 20g fat. It is an excellent source of protein (27% of the Daily Value), iron (25% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 982mg per serving (43% 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 assemble the casserole a day in advance and store it in the refrigerator. Just cover it tightly with foil. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This ensures even cooking and helps the casserole to heat through properly.
Can I freeze this enchilada casserole?
Absolutely! To freeze, prepare the casserole as directed, but do not bake it. Cover tightly with plastic wrap and then foil to prevent freezer burn. It can be stored for up to 3 months. To bake from frozen, add an extra 30-45 minutes to the baking time, checking for doneness before serving.
What can I use instead of Velveeta cheese?
If you prefer not to use Velveeta, shredded Monterey Jack or a combination of cream cheese and cheddar can work as great alternatives. These options will provide a creamy texture and rich flavor. Just ensure they are melted thoroughly into the sauce for the best results.
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).