Enchilada Casserole
I love searching through Mom's recipes and finding relatives' recipe cards and books. This is my great aunt's recipe that my family and I love.
I love searching through Mom's recipes and finding relatives' recipe cards and books. This is my great aunt's recipe that my family and I love.
- Carbohydrate 51.9759 g
- Cholesterol 878.9156232 mg
- Fat 232.363386 g
- Fiber 3.69700010299683 g
- Protein 236.650193166 g
- Saturated Fat 106.4802643484 g
- Serving Size 1 1 Serving (1621g)
- Sodium 4410.3494284 mg
- Sugar 48.2788998970032 g
- Trans Fat 27.1171663678 g
- Calories 3292 calories
Step-by-step
- Brown ground beef, onion and garlic.
- Drain grease.
- Add sauce and seasoning mix.
- Heat well.
- Line bottom of 9x13 pan with 6 tortillas.
- Pour meat mixture over them.
- Cover with 6 remaining tortillas.
- Mix soup and milk and pour over top.
- Sprinkle with grated cheese.
- Bake at 350 for 45 minutes.
Substitution Mechanics
Swapping corn tortillas for flour variants alters structural integrity entirely, as wheat products absorb excess liquid from the tomato sauce and release gluten that creates a gummy texture. Corn tortillas maintain structural firmness during baking when layered dry against the pan base. Using pre-shredded cheddar introduces anti-caking starches that inhibit smooth melting compared to freshly grated blocks of cheese.
Moisture Control
The combination of condensed cream of chicken soup and whole milk creates a rich dairy binder that prevents the top layer of tortillas from drying out at 350 degrees Fahrenheit. Drain rendered beef fat completely before adding the tomato sauce and taco seasoning to avoid a greasy pool on the surface of the 9x13 baking dish.
Baking Dynamics
Baking for 45 minutes allows the internal temperature to reach equilibrium while thickening the liquid components into a cohesive sauce. Allowing the casserole to rest for ten minutes after removal from the oven solidifies the melted cheese matrix for cleaner portion slicing.
