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Enchilada Casserole

Can you freeze Enchilada Casserole?

Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Deluxe Enchilada Casserole: Along with the corn, sprinkle sliced ripe olives and chopped green chilies over the meat layer. Hearty Enchilada Casserole: Along with the enchilada sauce and salsa, stir in 1 can (15 ounces) drained, rinsed black beans.

Enchilada Casserole Tips

Can you use salsa instead of enchilada sauce?

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. You can buy it or make your own homemade enchilada sauce.

How do you keep enchiladas from getting soggy?

This recipe isn’t your typical enchilada dish, as it’s layered with tortillas almost like lasagna. The cheese and sauce will make this a creamy (but not soggy) dish, and baking it uncovered will evaporate any unnecessary liquid.

Is it better to use corn or flour tortillas for enchiladas?

For a more authentic flavor, feel free to use corn tortillas—no extra preparation or adjustments needed. If you have extras, try these other recipes that use corn tortillas.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 cup: 418 calories, 17g fat (9g saturated fat), 65mg cholesterol, 918mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 28g protein.