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Enchilada Casserole

Makes: 12  servings Prep 1 hr 10 mins Bake 350°F 50 mins


  • 4 poblano chiles (12 oz.), cut in half lengthwise, seeds and stems removed
  • 1 jalapeno chile, cut in half lengthwise, seeds and stem removed
  • 1 tablespoon  olive oil
  • 1 cup  chopped onions
  • 1 tablespoon  chopped garlic
  • 1 pound  ground beef
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  cumin
  • 1/4 teaspoon  ground red pepper
  • 1/4 teaspoon  cinnamon
  • 1/2 pound  feta cheese, rinsed and patted dry
  • 1 cup  whole-milk ricotta cheese
  • 2 cups  shredded Monterey Jack cheese, divided
  • 2 tablespoons  chopped fresh parsley
  • 1 35 ounce can plum tomatoes in juice
  • 1 16 ounce jar prepared mild salsa
  • 16 6 inches  corn tortillas
  • 1 zucchini, sliced into 1/4-inch-thick rounds


1. Heat broiler. Line broiler pan with foil. Arrange chiles cut side down in prepared pan; broil 3 inches from heat 10 to 15 minutes, until charred. Transfer chiles to large resealable plastic storage bag and seal. Let chiles stand 10 to 15 minutes, until cool enough to handle. Remove charred skins with small paring knife. Slice into thin strips; transfer to small bowl. Chop jalapeno; transfer to medium bowl. Set both aside.

2. Reduce oven temperature to 350 degrees F.

3. Meanwhile, heat oil in large skillet over medium heat. Add onions and garlic and cook until softened, 2 to 3 minutes. Stir in ground beef, salt, cumin, red pepper, and cinnamon, breaking up beef with back of spoon. Cook mixture until beef is no longer pink, 3 to 5 minutes. Transfer to small bowl.

4. Crumble feta cheese in bowl with jalapeno. Stir in ricotta cheese, 1 cup of the Monterey Jack cheese, and the parsley. Puree tomatoes and salsa in blender or food processor. Set tomato sauce mixture and cheese mixture aside.

5. Spoon 1 cup tomato sauce mixture on bottom of a 13x9x2-inch (3-quart rectangular) baking dish. Arrange 6 tortillas on top of sauce, overlapping slightly to fit. Sprinkle half of meat mixture on top of tortillas, then half of poblano strips and zucchini slices.

6. Spread half of cheese mixture on top of zucchini. Spoon 1 cup tomato sauce over cheese. Arrange 4 tortillas over top. Repeat process with remaining meat, poblanos, cheese, zucchini, 1 cup sauce, and 6 tortillas.

7. Spoon remaining tomato sauce mixture over top. Cover top loosely with foil (try to keep foil from touching tortillas). Bake casserole 45 minutes, until tomato is bubbly. Remove foil, sprinkle top with remaining 1 cup Monterey Jack cheese and bake 5 minutes more, until cheese melts. Cool casserole on wire rack 5 to 10 minutes before serving. Makes 12 servings.

Make Ahead Tip

  • Can be made ahead through step 6. Cover and refrigerate casserole, remaining 1-3/4 cups tomato sauce and 1 cup Monterey Jack cheese separately overnight. Assemble as above and bake 60 to 65 minutes.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)400,
  • Fat, total(g)25,
  • chol.(mg)79,
  • sat. fat(g)12,
  • carb.(g)27,
  • fiber(g)3,
  • pro.(g)19,
  • sodium(mg)899,
  • calcium(mg)374,
  • Percent Daily Values are based on a 2,000 calorie diet