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Easy enchiladas that you don’t have to roll and the kids will beg you to make it again. You can easily personalize this recipe to suit anyone’s taste! Add jalapeno peppers to give it a little kick!
Preheat oven to 375 F. In a large skillet over medium heat, mix meat, onion and taco seasoning. Cook until meat is no longer pink in color. Drain all grease from meat/onion mixture. Return meat mixture to pan it was cooked in and add 1/2 can of enchilada sauce.
Pour two cans of enchilada sauce into a medium, round plastic container and set aside. Set up your area like an assembly line..
Using a 9 x 13 cake or casserole pan, pour the remaining 1/2 can of enchilada sauce into the pan and spread to cover bottom. Dip a corn tortilla into the bowl of enchilada sauce to completely cover tortilla and lay it in the pan. It takes 6 tortillas per layer so repeat this process for 5 more tortillas.
Then add 1/2 of the meat mixture and spread evenly over the tortillas. Add 1 cup of cheese over the top, then repeat the layers with 6 more dipped tortillas, the rest of the meat and 1 cup of cheese.
Add the last layer of dipped tortillas and spread the last cup of cheese on top. You can pour remaining sauce over the top if you like. Place casserole pan on a large cookie sheet to prevent spills in the oven!
Cook in the oven for 30 to 45 minutes or until cheese is deep golden brown and bubbly. Then remove the pan from the oven and set it on a wire rack. Let casserole set for about 15 minutes then cut into 12 squares and serve with refried beans and Spanish rice for the perfect Mexican dinner even the kids will eat!
You can also add the beans and rice to the layers to make a one dish meal! Leftover chicken can also be used instead of hamburger. Just shred the chicken and add the onion and taco seasoning with 1/2 cup of water and cook in skillet for about 10 minutes. Drain any excess liquid and add sauce. Layer the same as above.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!