Description
A delicious and comforting Cheesy Enchiladas Bake featuring tender chicken or ground beef rolled in corn tortillas, smothered in savory red enchilada sauce, and topped with melted Mexican blend cheese. This easy-to-make Mexican-inspired casserole is perfect for a family dinner and can be adapted to suit vegetarians or those preferring extra heat.
Ingredients
Scale
Enchiladas
- 8 corn tortillas
- 2 cups shredded cooked chicken or ground beef (optional)
- 2 cups shredded Mexican blend cheese, divided
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/2 cup diced onion
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper to taste
Garnish (Optional)
- Chopped cilantro
- Sliced green onions
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make Filling Mixture: In a medium bowl, combine the shredded cooked chicken or ground beef (if using), 1 cup of the shredded Mexican blend cheese, sour cream, diced onion, garlic powder, cumin, salt, and pepper. Mix everything thoroughly until well blended to create a flavorful filling.
- Prepare Baking Layer: Spread a few tablespoons of the red enchilada sauce evenly over the bottom of the prepared baking dish to keep the enchiladas moist and add flavor.
- Assemble Enchiladas: Place about 2 to 3 tablespoons of the filling mixture onto each corn tortilla, roll it up tightly, and place it seam-side down into the baking dish. Continue until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled rolled tortillas. Then sprinkle with the remaining 1 cup of shredded Mexican blend cheese, covering the top evenly for a cheesy finish.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Allow the enchiladas to cool slightly before garnishing with chopped cilantro and sliced green onions if desired. Serve warm for a comforting meal.
Notes
- Use refried beans or black beans instead of meat for a vegetarian version.
- Add chopped green chiles or jalapeños to the filling mixture for extra heat and spice.
- Serve with rice, guacamole, or a fresh salad to complete the meal.
