by on January 23, 2018
Print Friendly, PDF & Email

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.


  • Grandpa’s Enchilada Sauce
  • Corn Tortillas
  • Your filling of choice
    – for this recipe, I used green chiles, sauteed onion, chopped
    – another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
  • Tomato and cheese
  • Grated cheese for the top
  • Chopped chives or cilantro for garnish


  1. Pour 1/4 C sauce into the bottom of a greased casserole dish
    – Alternately you can use small individual ramekins or plates
  2. Pour about 1/2 inch of sauce into a sauté pan
  3. Heat to a simmer
  4. Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
  5. Put 1-2 TBL filling into the middle
  6. Roll up from one end and place seam side down in casserole dish
  7. About 14 were able to fit in the 9×12 pan above
  8. Spread remainder of sauce over top and sprinkle with cheese
  9. When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

IMG_7884Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

IMG_7883What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.


•  Shawna’s Chicken Enchilada Lasagna

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks.  There are NEVER any left-overs to take home.

•  Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

•  Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

•  Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

•  Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

•  Chicken Enchiladas

Similar to the recipe just above this one

•  Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Find more like this: Casseroles and Pan Dishes, World Cuisine

Comments are closed.