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Quick Chiles Rellenos Bake
Dinner Mexican

Quick Chiles Rellenos Bake

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
  3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Tex-Mex Enchiladas
Dinner Mexican

Tex-Mex Enchiladas

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.
  3. 3 Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.
  4. 4 Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.
  5. 5 Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.

By SHCMEOW

Chicken Enchiladas with Cream Cheese
Dinner Mexican

Chicken Enchiladas with Cream Cheese

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
  2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
  3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
  4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

By Chrissy008

Enchiladas
Dinner Mexican

Enchiladas

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  3. 3 In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  4. 4 Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

By Donna

Make-Ahead Cheesy Chicken Enchiladas
Dinner Mexican

Make-Ahead Cheesy Chicken Enchiladas

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
  3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
  4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
  5. 5 Refrigerate until ready to cook, up to 2 days.
  6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Quick and Easy Burrito Casserole
Dinner Mexican

Quick and Easy Burrito Casserole

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
  3. 3 Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
  4. 4 Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

By Kayla Brown

Mexican Lasagna with Cactus
Dinner Mexican

Mexican Lasagna with Cactus

4.5

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
  2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
  3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
  4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
  5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

Chiliquilla
Dinner Mexican

Chiliquilla

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
  2. 2 Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
  3. 3 Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

By jdog64_98

Pork Enchiladas
Dinner Mexican

Pork Enchiladas

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Spinach Enchiladas
Dinner Mexican

Spinach Enchiladas

4.4

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
  3. 3 Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
  4. 4 Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
  5. 5 Serve and enjoy!

By SADONIA2

Mexican Lasagna Lite
Dinner Mexican

Mexican Lasagna Lite

4.4

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
  3. 3 Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
  4. 4 Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
  5. 5 Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

By Katherine Howley

Zucchini Enchiladas
Dinner Mexican

Zucchini Enchiladas

4.8

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
  3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
  4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Shiner® Bock Shredded Chicken Tacos
Dinner Mexican

Shiner® Bock Shredded Chicken Tacos

4.0

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
  2. 2 Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
  3. 3 Remove meat from chicken and shred into enchilada sauce mixture; mix well.
  4. 4 Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

By C Chapa

Creamy Beef Enchiladas
Dinner Mexican

Creamy Beef Enchiladas

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
  3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
  4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
  5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
  6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

Vegetarian Enchilada Casserole
Dinner Mexican

Vegetarian Enchilada Casserole

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
  3. 3 Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  4. 4 Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

By Carol Hilderbrand

Lighter Mexican Meatloaf
Dinner Mexican

Lighter Mexican Meatloaf

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
  3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
  4. 4 Pour half the enchilada sauce over the meatloaf.
  5. 5 Bake in the preheated oven for 45 minutes.
  6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
  7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Slow Cooker Pozole
Dinner Mexican

Slow Cooker Pozole

4.6

Prep
20 min
Cook
395 min
Total
415 min

Instructions

  1. 1 Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. 2 Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. 3 Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.

By Jules

Taco Chili from Publix
Dinner Mexican

Taco Chili from Publix

4.9

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
  2. 2 Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

By Publix Aprons

One-Pan Tamale Pie
Dinner Mexican

One-Pan Tamale Pie

3.7

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix cornbread mix, milk, and egg together in a bowl until smooth.
  3. 3 Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
  4. 4 Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

By Sandy Scott

Mexican Chicken Tortilla Lasagna
Dinner Mexican

Mexican Chicken Tortilla Lasagna

4.5

Prep
25 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
  2. 2 Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
  3. 3 To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
  4. 4 Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
  5. 5 Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.

By thedailygourmet

Bean Potato Enchiladas
Dinner Mexican

Bean Potato Enchiladas

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  2. 2 Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  3. 3 Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  4. 4 Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

By LauraKKH

Easy Chicken Enchilada Soup
Dinner Mexican

Easy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

By Gregory Chapman

Butternut Squash Enchiladas
Dinner Mexican

Butternut Squash Enchiladas

4.5

Prep
65 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. 4 Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. 5 Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

By Elizabeth

Sweet Potato Enchiladas
Dinner Mexican

Sweet Potato Enchiladas

4.7

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Drain, cool slightly, and peel.
  2. 2 Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  4. 4 Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.
  5. 5 Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.
  6. 6 Bake in the preheated oven until enchiladas are bubbling and cheese is golden, 20 to 30 minutes.

By SOLLAMI

Tater Tot Taco Casserole
Dinner Mexican

Tater Tot Taco Casserole

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  2. 2 Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add in frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
  3. 3 Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine.
  4. 4 Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour remaining enchilada sauce over the potatoes.
  5. 5 Bake in the preheated oven for 40 minutes. Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.

By Mama Smith

Chicken Enchilada Casserole I
Dinner Mexican

Chicken Enchilada Casserole I

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  3. 3 In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

By PANZER33

Chicken Enchilada Soup
Dinner Mexican

Chicken Enchilada Soup

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
  2. 2 Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
  3. 3 Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
  4. 4 Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.

By Karen Hix

Savory Halibut Enchiladas
Dinner Mexican

Savory Halibut Enchiladas

4.6

Prep
25 min
Cook
110 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
  3. 3 Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
  4. 4 Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
  5. 5 Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil
  6. 6 Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.

By jalexandropoulos

Mexican Chili Soup
Dinner Mexican

Mexican Chili Soup

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat oil in a large pot over high heat. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.
  2. 2 Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.
  3. 3 Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.

By Tina Menard