Enchilada Casserole for Christmas Dinner
Christmas and the holiday season always seems to set the tone for that "traditional" turkey or ham feast with all the trimmings. I grew up in that traditional home and loved when the family and extended family would come for the ever popular dinner, each bringing their specialty dish to the table; mine was potato salad.
Of course many cultures celebrate in so many different ways and with so many different ethnic foods in the world of cuisine, the word "traditional" takes on a whole new fabulous meaning!
Enchilada Casserole para la cena de Navidad
One of my all-time favorite Mexican dishes I make throughout the year is enchilada casserole. It has become a favorite to make for the holidays. It's fast, inexpensive to make, delicious, and my guests love it. On my gosh..I'm salivating right now!!
I have wonderful memories visiting my grandmother's house as a child and young woman. This amazing woman could cook or bake anything with whatever she had in the cupboards! (To this day, there is no one who can touch her Spanish rice or lemon meringue pie.)
I loved watching her cook. She'd laugh and sing and have me assist her in the preparations. I have been blessed that she taught me so many of her secrets and to this day I always feel her looking down and watching over me to make sure I'm doing everything according to her instructions.
While living on Kauai for twenty years, I did a lot of baking, cooking, and experimenting with many recipes. This recipe for baked enchiladas was created by a friend and myself. Each time we prepared it, we would add and delete ingredients here and there until we finally got just the right taste we were looking for! To this day, I still use the same recipe.
So with love from our home to yours, I give you my version of enchilada casserole!!!!
Preparation and Cooking Time
Necessary Tools and Equipment
- 9-inch x 13-inch non-stick baking pan
- Cutting board
- Sharp knife
- 10-inch skillet
- Wooden spatula
- Measuring cup
- Measuring spoons
Ingredients for Enchilada Casserole
- 1 lb organic grass-fed hamburger or chicken
- 1 large brown onion, diced
- 1/2 teaspoon pink Himalayan salt, coarsely grounded
- 4 tablespoons Chili Powder
- 1/2 cup organic grass-fed butter
- 16 ounces enchilada sauce, red
- 12 corn tortillas, white or yellow
- 4 cups medium cheddar cheese, grated
- 4-1/2 ounces black olives, chopped
- 1/3 cup water
- 12 ounces frozen corn kernals, semi-thawed (optional)
- 1 cup white rice, cooked the day before
Nutritional Value for Enchilada Pie
|Serving size: 1 pie slice|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 9 g||45%|
|Carbohydrates 36 g||12%|
|Sugar 4 g|
|Fiber 6 g||24%|
|Protein 28 g||56%|
|Cholesterol 65 mg||22%|
|Sodium 918 mg||38%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Preheat oven 350 degrees
- Chop onion and set aside.
- Brown hamburger (or chicken) in 2 tablespoons butter
- Add onion half way through cooked meat and continue browning until meat is cooked and onions are translucent.
- Add salt, pepper, chili powder, enchilada sauce, and water. Cover and let simmer for 10 minutes.
- Lightly butter one side of each of the tortillas and set aside on a plate.
- Shred 4 cups of medium cheddar cheese and set aside in a bowl. (You can purchase pre-shredded; however, I prefer freshly grated cheese when I can.
- Place the following ingredients in separate bowls and set aside. This will make it easier and quicker when preparing the casserole in the baking pan: - Chopped black olives - Frozen corn kernels - White rice
- Lightly grease your non-stick baking pan with 1 tablespoon butter
- Layering your casserole: 1. Place 6 tortillas (butter-side up) in the pan, overlapping the edges of each tortilla. (be sure the tortillas touch all sides of the pan. 2. Spoon half of the meat mixture evenly over the first layer of tortillas. 3. (optional) Spread half of the corn kernels evenly over the first layer. 4. Spread 1/2 cup of the rice evenly over the first layer. 5. Spread half of the black olives over the first layer. 6. Last, spread 2 cups of the shredded cheese over the top. 7. Add the remaining 6 tortillas on top of the cheese and repeat steps 2 through 6.
- Cover tightly with foil and bake for 20 minutes. Uncover the last 10 minutes until the cheese is lightly browned and bubbly. Will serve 12 people.
The Final Touches
Instead of serving this casserole with beans and rice, I like to keep it on the lighter side (especially if I'm serving up dessert after the meal.)
So, I will make a Fiesta Dinner Salad:
On salad plates place (rinsed and dried) 2 cups of chopped mix greens, 6-8 grape tomatoes (or 6-8 cherry tomato halves), 1/2 cup diced green bell pepper diced, 1/2 cup of diced cucumber, 1/4 cup diced green onion, and 2 Tbsp of Feta cheese.
Since everyone has their favorite dressing, I'll offer Ranch, Bleu Cheese, and Oil & Vinegar, and Salsa.
This meal is light and refreshing and I'm sure your guests will love it!
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2011 Liz Rayen