Rita'S Enchilada Bake
Hearty and flavorful enchilada bake combining tender ground meats, melted cheese, and rich soups, perfect for family dinners or gatherings craving comfort food.
Ingredients
Instructions
- Brown the venison or ground beef and chopped onion in a large skillet.
- Add salt and pepper to taste.
- Mix in mushroom soup, cream of chicken soup, and chicken rice soup.
- Layer tortillas in a baking dish.
- Pour meat and soup mixture over tortillas.
- Add enchilada sauce over the top.
- Sprinkle shredded cheese over the layers.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and cheese is melted.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the meat mixture. If venison isn't available, lean ground turkey can be a great substitute. Ensure the tortillas are slightly warmed before layering; this makes them easier to handle and helps prevent tearing. You can also use leftover chicken from recipes like Aunt Shirley'S for a different flavor profile.
Serving Suggestions
Serve this enchilada bake with a side of Mexican rice or a fresh green salad for a complete meal. It pairs beautifully with sour cream and guacamole on the side. For a festive touch, sprinkle chopped cilantro or green onions on top just before serving. This dish is similar to other beloved Mexican recipes, making it perfect for gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. This dish also freezes well; just be sure to wrap it tightly to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Rita'S Enchilada Bake contains roughly 1039 calories, with 47g protein, 107g carbohydrates, and 48g fat. It is an excellent source of protein (95% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 recipe ahead of time?
Yes, you can prepare the enchilada bake a day in advance. Simply assemble the layers and cover tightly with foil. Refrigerate overnight and bake the next day, adding a few extra minutes to the cooking time if baking straight from the fridge.
What can I use instead of enchilada sauce?
If you don't have enchilada sauce on hand, you can substitute with salsa or a homemade mixture of diced tomatoes, spices, and a bit of broth. Both options will add flavor and moisture to the dish.
Can I use different types of cheese?
Absolutely! Feel free to mix it up with cheeses like cheddar, Monterey Jack, or pepper jack for added flavor. Just keep in mind that different cheeses will melt differently, so choose one that you enjoy and that complements the dish.
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).