Every enchilada casserole I serve this dish, I get satisfied reviews—even from my father, who usually doesn’t like Mexican food. Plus, it smells delicious while baking. Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13×9-in.
Cover with a third of the meat mixture. Repeat layers once, then top with remaining tortillas, meat and cheese. Bake, uncovered, 30 minutes or until bubbly. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking.
There is already salsa in this enchilada casserole recipe, but you can feel free to substitute more of it for the enchilada sauce if you’d like. However, enchilada sauce is smoother and a bit creamier than salsa, and it makes for a more authentic dish. One Pot Chicken Enchilada Rice Casserole – the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove! I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos.
I love this kind of food for midweek. There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. Enchilada Sauce and it will become even easier to make! And please please please don’t overcook the rice so it is mushy! I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food! Hope you had a wonderful weekend!