Recipe by ChefWhiz
The inspiration for this recipe is a beef enchilada casserole from a restaurant. They use beef, which would be excellent in this dish, but I prefer to use chicken and often substitute leftover cooked chicken which I have shredded or ground. Using half the amount of chopped green chilies and of chili powder makes for a less hot and spicy taste. Enchilada sauce is replaced in this recipe by stewed tomatoes and tomato sauce -- definitely an improvement!
Top Review by Darkhunter
To begin with, I am only giving this recipe 4 stars, because I had to make a major (IMO) change. Otherwise, this would have been right up there. I halved the recipe and chose to make it with the ground beef. I made a mistake in step 5 and used a full 16 oz can of stewed tomatoes, but proceeded with the recipe. I'm glad that I made that mistake! And I could have used even more! There was just not enough liquid for the bottom of the baking dish, putting sauce into meat mixture, using the sauce to moisten the tortillas and have enough left to pour over them. Now, I must say that I might have boiled the sauce too long, but I don't know because the recipe didn't say how long. Oh, don't forget to spray the baking dish because at 400F, there might be some sticking going on.
- 1 tablespoon corn oil
- 2 lbs chicken, ground (or beef, ground)
- 1 cup onion, chopped
- 1 cup green pepper, chopped (sweet green pepper)
- 2 garlic cloves, finely chopped
- 1 cup corn, fresh (or frozen whole kernel)
- 16 ounces tomatoes, stewed (1 can)
- 15 ounces tomato sauce (1 can)
- 4 ounces green chilies, chopped (1 can)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 16 corn tortillas (whole grain, Ezekiel)
- 1 lb monterey jack cheese, shredded
- 8 ounces salsa, prepared (or 8 oz. tomato sauce)
- 2 tablespoons green onions, chopped
Directions See How It's Made
- Heat oil in large skillet, over high heat.
- Add chicken, onion, pepper, and garlic.
- Saute, stirring constantly, until meat is browned and onion tender, about 10 minute.
- Drain off fat; and stir in corn and remove mixture to large bowl.
- In same skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
- Heat oven to 400 degrees.
- Spoon 1/2 cup sauce into bottom of shallow 3-quart oval baking pan or 13x9-inch baking dish.
- Stir 1/2 cup sauce into meat mixture.
- Working on waxed paper, dip a tortilla in sauce and then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
- Roll up and place in baking pan; and repeat to make 2 layers of 8 enchiladas.
- Stir any remaining meat mixture into sauce; and pour over enchiladas.
- Sprinkle with remaining cheese and spoon salsa over top.
- Bake 25-30 minute until bubbly and golden brown.
- Sprinkle with chopped green onion.
- Serve immediately or, if desired, keep warm at edge of grill.