Enchilada Casserole
When my father was stationed in Germany more than 30 years ago my mother got this recipe from another military wife who happened to be from Texas. It has been one of my favorite meals and was one of the first recipes I learned how to make. It's a great recipe because you can add almost anything to it. My mother made it the other day and put green chilies in it!
When my father was stationed in Germany more than 30 years ago my mother got this recipe from another military wife who happened to be from Texas. It has been one of my favorite meals and was one of the first recipes I learned how to make. It's a great recipe because you can add almost anything to it. My mother made it the other day and put green chilies in it!
- Carbohydrate 47.6299164166667 g
- Cholesterol 130.8118425 mg
- Fat 48.0994058333333 g
- Fiber 10.8756356576741 g
- Protein 39.139075254 g
- Saturated Fat 18.2290041999 g
- Serving Size 1 1 Serving (441g)
- Sodium 1434.53761263333 mg
- Sugar 36.7542807589926 g
- Trans Fat 11.636995073 g
- Calories 783 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Brown meat (with onions, if desired) in a skillet, then drain.
- Add taco seasoning and water.
- Simmer 15 minutes.
- In a separate bowl, combine beans, enchilada sauce and soups.
- Add meat mixture and stir.
- In the bottom of a 13x9-inch casserole dish sprayed with nonstick cooking spray, add two ladles (or enough to cover the bottom) of the meat/soup sauce, sprinkle a thin layer of cheese on top, then layer six tortillas.
- Repeat layering of sauce, cheese and tortillas.
- Finish with a layer of sauce and cheese.
- Bake about 30 minutes or until cheese in center bubbles.
The Mechanics of Restructured Leftovers
Layered bakes containing corn tortillas and ground beef undergo significant textural changes during refrigeration. Storing the 13x9-inch dish for twenty-four hours allows the starches in the masa to fully hydrate from the surrounding moisture of the cream of mushroom and cream of chicken soups. Reheating individual portions in a 350-degree oven for twenty minutes restores the crisp edges of the tortillas while preventing the center from drying out. Slicing the chilled block into uniform squares prior to reheating ensures the internal temperature reaches 165 degrees Fahrenheit safely without melting the structural layers into a single mass.
Managing Variations and Substitutions
Altering the primary liquid components directly impacts the structural integrity of the bake. Swapping the heavy cream-based soups for thinner tomato broths reduces the viscosity required to bind the twelve corn tortillas, resulting in a crumbly texture rather than a cohesive slice. Similarly, draining the two pounds of ground beef thoroughly after browning prevents excess rendered fat from pooling on the surface during the thirty-minute bake time at 400 degrees Fahrenheit. Incorporating canned green chilies adds moisture without altering the fat ratio, whereas increasing the shredded cheddar beyond the specified one and one-half cups alters the melting profile and can cause greasy separation.
