Every now and then, I find myself craving some good old comfort food. That’s when I reach for my Enchilada Casserole recipe. This dish is a favorite in my household, and it’s easy to see why. It’s a heartwarming combination of ground chuck, onions, flour tortillas, and a mix of savory sauces, all topped off with a generous amount of cheese. This recipe is a simplified version of the traditional Mexican enchiladas, adapted into a casserole form for convenience and ease of preparation. It’s the perfect dish to make when you need something filling and satisfying but don’t want to spend hours in the kitchen. Plus, the leftovers (if there are any!) taste even better the next day. I love this recipe because it’s so versatile. You can easily customize it to suit your taste by adding more vegetables, switching up the meat, or even making it vegetarian by using beans instead of meat. So, are you ready to immerse yourself in the flavors of Mexico? Let’s get cooking!
Ingredients
- 1 lb. ground chuck
- 1 onion, chopped
- 1 pkg. flour tortillas
- 1 can enchilada sauce
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 6 oz. grated cheese (approximately)
Microwave Cooking
- Brown beef and onions in microwave on High for 4 minutes. Drain if necessary.
- Stir to crumble meat.
- Add enchilada sauce and soups.
- In a 3-quart casserole dish, layer tortillas, meat mixture and cheese.
- Repeat layers, except cheese.
- Microwave on Medium about 20 minutes or until heated through.
- Top with grated cheese and let stand until melted.
Calorie: 450
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Enchilada Casserole Experiment
Once upon a time, in a kitchen not too far from your own, I found myself staring at the ingredients for Enchilada Casserole. There they were: a pound of ground chuck, a lonely onion, a package of flour tortillas, a can of enchilada sauce, a can of cream of mushroom soup, a can of cream of chicken soup, and a bag of grated cheese. It was like the Avengers of Mexican cuisine had assembled on my countertop.
The Meaty Meetup
First up, the ground chuck and onion were thrown together into a bowl – a duo as classic as Batman and Robin, but less likely to fight crime. Into the microwave they went for a four-minute hot date on High. The kitchen instantly filled with a tantalizing aroma that made my stomach growl in anticipation. Now, if you’ve ever tried to crumble hot meat with a spoon, you’ll understand the delicate dance of trying not to burn your fingers or fling bits of meat across the room.
The Saucy Situation
Next, I stirred in the enchilada sauce and soups. I know what you’re thinking – cream of mushroom and cream of chicken in an enchilada casserole? But trust me, it’s like adding a cloak of invisibility to Harry Potter – it just makes it better. The mixture turned into this gooey, saucy delight that made me want to dive right in. But common sense prevailed, and I refrained from that particular desire.
The Layered Landscape
Then came the fun part – layering. There’s something oddly satisfying about layering tortillas, meat mixture, and cheese in a casserole dish. It’s like building a culinary sandcastle, but with less sand and more cheese. Repeat the layers, but hold the cheese. Yes, I know it’s hard. We all love cheese. But trust me, patience, young Padawan.
The Microwave Marathon
The casserole went into the microwave on Medium for about 20 minutes. Now, if you’ve ever waited for food in the microwave, you’ll know it’s like watching paint dry. I swear I could see the digital clock mocking me with its slow countdown. But finally, it beeped its sweet song of completion, and the heated aromas that wafted out were a symphony to my senses.
The Cheesy Conclusion
The grand finale, of course, was topping the masterpiece with the remaining grated cheese and letting it stand until melted. The sight of the cheese slowly melting over the top was like watching the sun set over a foodie’s paradise. As I sat there, entranced, I couldn’t help but feel a sense of accomplishment. I had taken random ingredients and turned them into something delicious.
And that, my friends, is the tale of the Enchilada Casserole experiment. A journey of flavors, fragrances, and a whole lot of microwave watching. But in the end, a delicious meal that I wouldn’t hesitate to make again. Just don’t ask me to give up the cheese.
