Last weekend, I had prepared a spicy-cheesy layered enchilada casserole for dinner with the left over corn tortillas used for preparing mexican tacos. I was inspired by this mexican lasagna and a chicken gravy enchilada casserole recipe and made an amalgamation of sorts using mixed vegetables and left over chicken curry which were all pretty much tossed together to serve as a filling for the tortillas. A perfect kid pleaser, delicious and an ultimate comforting casserole.
You can modify the recipe to suit your family’s taste buds with endless combinations. These enchiladas filled with a flavorful combination of ingredients, layered with white sauce, a tangy homemade tomato salsa, finished with a generous sprinkling of grated cheese and baked, makes for a hearty dinner.
Enchilada Casserole Recipe
Prep & Cooking: 45 mts, baking: 40 mts
Serves: 4-5 persons
Cuisine: Tex-Mex
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8 corn or flour tortillas roasted on both sides (I used corn tortillas)
1/4 cup thick buttermilk (whisked well)
1 cup home made salsa
1 cup white sauce
1/2 cup grated cheese
For filling:
1 cup chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
1 tomato chopped
1/4 cup boiled sweet corn
left over chicken curry (or cooked shredded boneless chicken) – optional
1 tbsp worchestershire sauce
3-4 tbsps coriander leaves or parsley finely chopped
dried red chilli flakes for seasoning
salt to taste
1 tbsp olive oil
For white sauce:
1 tbsp butter
1 tbsp maida
1 cup milk (at room temp)
1 tbsp grated cheese
salt
pepper to taste
dried parsley (optional)
How to prepare corn tortillas or flour tortillas
1 Saute the mixed vegetables in olive oil for 2-3 mts. Next add the tomatoes, sweet corn, left over chicken curry (remove bones if any), worchestshire sauce, chopped parsley and combine well and cook for 2-3 mts. Season with salt and red chilli flakes or pepper. Turn off heat and cool. Filling is ready. Keep aside.
2 Prepare the white sauce. Heat a cooking vessel and on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Add cheese and parsley. Increase the heat to medium and continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper.
3 Prepare the tortillas, roll them into small rotis, approx 5″ in diameter. Roast them on both sides, drizzle some olive oil and roast till brown specks appear.
4 Dip each roasted tortilla into the thick buttermilk till coated on both sides. Place about 2 heaped tbsps of the filling in the middle of each tortilla and fold into half and place it carefully fold side down in a wide shallow square shaped casserole. Repeat with rest of the tortillas and place them side by side as shown in the picture.
5 Now spread the white sauce over all the tortillas covering the entire casserole, followed by home made salsa and then sprinkle grated cheese all over. Seal with alumunium foil.
6 Bake in a pre-heated oven at 200 degrees C for 30 mts or till the cheese melts. Bake uncovered without foil for another 10 mts. Let it stand for 10 mts and serve hot.
Note:
You can use any type of filling – vegetables or meat based and top with cheese.
Read about Tex-Mex favorites at All Recipes
