Are you craving a comforting, flavorful meal that's also easy to make? Look no further! This Enchilada Casserole with Rice is a crowd-pleaser that's perfect for a busy weeknight dinner. It combines the satisfying richness of enchiladas with the ease of a casserole, resulting in a delicious and healthy dish the whole family will love. This recipe is a fantastic example of homemade cooking at its finest, offering a quick dinner idea that's far superior to takeout. Get ready to experience the best of both worlds – the taste of authentic enchiladas without the individual assembly!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 1/2 cups cooked rice
- 1 (10-ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 corn tortillas
Instructions:
- Prepare the meat mixture: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the meat: Add the ground beef (or turkey) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Simmer the sauce: Stir in the diced tomatoes (both cans), Rotel, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Assemble the casserole: Preheat your oven to 375°F (190°C). In a large bowl, gently combine the cooked rice and the meat sauce.
- Layer the casserole: Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Layer half of the corn tortillas in the bottom of the dish, slightly overlapping. Pour half of the rice and meat mixture over the tortillas. Sprinkle with half of the cheddar and Monterey Jack cheese. Repeat the layers with the remaining tortillas, rice mixture, and cheese.
- Bake and serve: Pour the remaining enchilada sauce over the top layer of cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it sit for a few minutes before serving.
Tips for the Best Enchilada Casserole:
- For extra flavor: Add a pinch of cayenne pepper to the meat sauce for a little kick.
- Spice it up: Use a spicier enchilada sauce for a hotter casserole.
- Make it vegetarian: Substitute the ground beef with 1 (15-ounce) can of black beans, drained and rinsed.
- Use different cheeses: Experiment with other Mexican cheeses like queso fresco or Chihuahua cheese.
- Add vegetables: Include sauteed bell peppers and onions with the ground beef for added nutrition and flavor.
Variations:
- Chicken Enchilada Casserole: Substitute cooked shredded chicken for the ground beef.
- Vegetarian Enchilada Casserole: Use black beans or lentils instead of meat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This easy enchilada casserole recipe is a delicious and satisfying meal that’s perfect for any night of the week. It’s a healthy and flavorful option that’s sure to become a family favorite. Enjoy!