Today, we're diving into the wonderful world of homemade enchiladas with a twist. Imagine pulling out a bubbling, cheese-covered dish of an Enchilada Bake from your oven on a busy weeknight. This recipe, known for its simplicity and deliciousness, brings the traditional taste of enchiladas in a casserole form that's both time-saving and family-friendly. Let's get into how you can whip up this comforting meal with ease.
Ingredients Needed
- 1 pound ground beef or ground chicken
- 1 can (10 oz) of enchilada sauce
- 1 can (4.5 oz) of chopped green chiles
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 8 small tortillas, either corn or flour (cut into quarters)
- 1 ½ cups shredded cheese (cheddar or Mexican blend)
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: Sour cream, avocados, or diced tomatoes for serving
Step-by-Step Guide
Preparation
Begin by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish to ensure your enchilada bake doesn’t stick.
Make the Meat Mixture
In a large skillet, cook the ground beef or chicken over medium heat until browned. Drain any excess grease if necessary. Add in the chili powder, cumin, salt, and pepper. Stir to incorporate the spices evenly.
Next, pour in the can of enchilada sauce, chopped green chiles, black beans, corn, and salsa. Simmer this mixture on low heat for about 10 minutes, allowing the flavors to meld together beautifully.
Assembling the Enchilada Bake
Begin the layering process:
- Cover the bottom of your prepared baking dish with a thin layer of the meat mixture.
- Place a layer of tortilla quarters over the meat, slightly overlapping them.
- Spoon more meat mixture over the tortillas, ensuring an even spread.
- Repeat this layering process until all ingredients are used, finishing with a layer of meat.
- Sprinkle the shredded cheese generously on top, making sure to cover the entire casserole.
Baking
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is golden and bubbly.
✨ Note: If you prefer a crispier top, broil the bake for the last 2-3 minutes, watching carefully to prevent burning.
Serving
Let the casserole rest for about 10 minutes before serving to make slicing easier. Garnish with freshly chopped cilantro, and serve with optional sides like sour cream, avocado slices, or diced tomatoes for an extra touch of flavor and freshness.
Creating this Enchilada Bake transforms the traditional enchilada process into a quick, all-in-one dish that's perfect for both casual dinners and feeding a crowd. The layers of soft tortillas, spiced meat mixture, and melted cheese encapsulate the flavors of Mexican cuisine in an easy-to-make format. Each bite is a comforting reminder of homemade food done right, and the flexibility of this recipe allows for substitutions and personal touches that can make it uniquely yours.
Can I make this Enchilada Bake vegetarian?
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Absolutely! Replace the ground meat with a mix of vegetables like bell peppers, zucchini, and mushrooms. You can also use a plant-based meat substitute for a more meat-like texture.
What can I do with leftovers?
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Enchilada Bake makes excellent leftovers. Simply store it in the refrigerator, and reheat in the microwave or oven. It also freezes well; just ensure it’s well-wrapped or in an airtight container to prevent freezer burn.
How long will this bake keep in the fridge?
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This dish will keep well in the refrigerator for up to 5 days. Make sure to cover it or store it in an airtight container to maintain freshness.
