Easy ethnic enchiladas


Need a weeknight meal? Try this enchilada casserole.

Need a weeknight meal? Try this enchilada casserole. Photo by: culinary.net


Family Features



If your family is looking for a simple way to serve up a south-of-the-border classic, this enchilada casserole can be your ticket to a warm, filling meal.


Find more meal ideas at culinary.net.







Nonstick cooking spray


1 medium yellow onion, chopped


12 ounces ground beef


1 1/2 teaspoons chili powder


3/4 teaspoon ground cumin


15 ounces pinto beans, drained


20 ounces diced tomatoes and green chilies, undrained


1 1/2 cups sour cream


3 tablespoons flour


1/2 teaspoon garlic powder


12 corn tortillas, 6 inches


20 ounces enchilada sauce


8 ounces shredded cheddar cheese


1/2 cup green onions, chopped



  • Heat oven to 350 F. Spray baking dish with nonstick cooking spray.


  • In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.


  • Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.


  • In small bowl, combine sour cream, flour and garlic powder.


  • Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 ounces enchilada sauce. Repeat layers. Bake 35-40 minutes. Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.




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