Double-Duty Layered Enchilada Casserole Recipe

3.5 4 3
Double-Duty Layered Enchilada Casserole Recipe
Double-Duty Layered Enchilada Casserole Recipe photo by Taste of Home
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Double-Duty Layered Enchilada Casserole Recipe

Read Reviews
3.5 4 3
Publisher Photo
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
  • 1-1/2 cups frozen corn (about 8 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 6 flour tortillas (10 inches)
  • 3 cups shredded Mexican cheese blend, divided
  • 1 can (10 ounces) enchilada sauce
  • Shredded lettuce and chopped fresh tomatoes, optional

Directions

Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with two tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Yield: 12 servings.
Originally published as Double-Duty Layered Enchilada Casserole in Simple & Delicious February/March 2016

Nutritional Facts

1 piece (calculated without toppings): 409 calories, 17g fat (7g saturated fat), 60mg cholesterol, 1031mg sodium, 41g carbohydrate (5g sugars, 6g fiber), 25g protein.

  • 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
  • 1-1/2 cups frozen corn (about 8 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 6 flour tortillas (10 inches)
  • 3 cups shredded Mexican cheese blend, divided
  • 1 can (10 ounces) enchilada sauce
  • Shredded lettuce and chopped fresh tomatoes, optional
  1. Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with two tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
  2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
    Yield: 12 servings.
Originally published as Double-Duty Layered Enchilada Casserole in Simple & Delicious February/March 2016

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Reviews forDouble-Duty Layered Enchilada Casserole

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MY REVIEW
glen User ID: 9113141 263615
Reviewed Mar. 18, 2017

"I made it with Hormel chili. Pretty tasteless. I am going to try it with chili beans and picante sauce instead of the beans and enchilada sauce. We doused it good with picante just to get some flavor. Also trying Armour chili. Followed recipe exactly except for the chili. No stars."

MY REVIEW
llheath User ID: 6590379 259944
Reviewed Jan. 19, 2017

"I frequently make a large range of Mexican and Southwest flavor dishes. I made this yesterday. My adult son as well as my husband concurred that this was the best Southwest flavors recipe I had ever undertaken. Since we watch the amount of fat in our diet, I used Nalley vegetarian chili with beans and used Kraft non-fat shredded cheddar cheese . This chili is one of the best vegetarian products I have ever eaten . My carnivore men in the home can never tell the difference between it and chili with meat . If you live in an area where Nalley products are not available, the closest flavor I have found is Dennison's chili . (However I am not sure that it is available in a vegetarian Style for my total vegetarian friends). I did make a bit of an error and it was still a hit. I do not care for the flavor of black beans in everything. Therefore I substituted the beans in the recipe with a can of refried beans. That was fine but by eliminating the black beans and pintos, that made the casserole a bit on the runny side. It came out more as a chili then a casserole. I also added a can of Del Monte Southwest style corn. That was a wonderful addition. I would highly recommend this to anyone. It is quick easy and flavorful. Make sure that if you eliminate something that you replace it with exactly the same quantity to avoid having a casserole that has a wrong consistency

This is such a winner that it will be in my regular rotation of meals immediately! Enjoy!"

MY REVIEW
Cklee1403 User ID: 7760621 247848
Reviewed May. 3, 2016

"This was very easy and pretty good for a weeknight dinner. I made a couple of changes to suit my tastes.I cut the ingredients down to fit an 8x8 pan.I used chilli with beans instead of adding pinto beans. I also added a lb of ground beef. As someone else suggested I used corn tortillas instead of four .I will probably make this again when I'm in a hurry."

MY REVIEW
4800 User ID: 1111548 247820
Reviewed May. 3, 2016 Edited May. 4, 2016

"I made this one because it sounded so good. However, the flour tortillas turned to dough after baking and that ruined an otherwise delicious dish. Maybe I'll try it again with corn tortillas."

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