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Mom’s Enchilada Casserole Recipe

Mom’s Enchilada Casserole Recipe

Mom's Enchilada Casserole

Pairing Recipe #3:

Mom’s Enchilada Casserole Recipe

Dive into the heartwarming flavors of home with Mom’s Enchilada Casserole Recipe, a recipe steeped in family history and culinary comfort. This delightful dish not only fills the kitchen with inviting aromas but also brings people together, making each bite a taste of cherished memories. Paired with the robust and spicy notes of Zinfandel, Syrah, Malbec, or a vibrant Red Blend, especially those rich in Zinfandel and Syrah varietals, this casserole turns a simple meal into a celebration of flavors and family traditions.

Ingredients: Mom’s Enchilada Casserole Recipe

– Corn tortillas

– 1 Large yellow onion

– 1 large can enchilada sauce

– 1 small can mild green chilis

– 1 small can tomato sauce

– 1 small can sliced black olives (Optional)

– 1 small can sliced jalapenos (Optional for extra heat)

– 1-lb. shredded Mexican cheese

– 1-lb. lean ground beef (94% lean)

– 3 qt. baking dish

Preparation:

  1. Begin by finely chopping the onions.
  2. Sauté the ground beef with green chilis and onions, draining any excess fat.
  3. Incorporate the tomato and enchilada sauces, allowing the mixture to boil gently before setting it aside.
  4. Slice the corn tortillas into quarters for easy layering.
  5. Coat the bottom of your baking dish with a thin layer of the sauce mixture.
  6. Create a base layer with the quartered tortillas, followed by a generous helping of the meat sauce.
  7. Continue layering tortillas and cheese, meat, tortillas, cheese, repeating the process until the dish is filled.
  8. Garnish the final cheese layer with black olives and optional jalapenos for an extra kick.
  9. Bake at 325°F for 25-30 minutes, until bubbly and golden.

Fun Facts & Closing Notes: Mom’s Enchilada Casserole Recipe

This casserole has a special place in my heart, tracing back to my elementary school days when the cafeteria’s version captured my attention. Mom’s rendition became a household staple, and my early culinary misadventures with it, like accidentally using hot chilis, became lessons in flavor and resilience. At least my first roommate, Bryon still talks to me lol.  It’s a dish that speaks of home, of trial and error, and ultimately, of the joy of sharing good food with loved ones.

Easy to prepare and even better the next day, this casserole has become a must-have for family gatherings, especially when my son, James, visits. It’s a testament to the enduring appeal of comfort food, made even more delightful with the perfect wine pairing. Whether you’re a fan of the spicy, bold flavors of a Zinfandel or the deep, fruity notes of a Malbec, this casserole and its wine companions invite you to relish the moments that make life flavorful.

Wine Pairing Note:

 Choosing a wine with spicy and robust notes like Zinfandel, Syrah, or a rich Red Blend complements the zesty and hearty elements of the enchilada casserole, making each meal an occasion to remember. This pairing not only highlights the complexity of the dish but also celebrates the fusion of traditional recipes with the art of wine selection, creating a dining experience that’s both nostalgic and novel.

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