how to make enchilada casserole | kelly’s kitchen

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  1. Karen says:

    Hi Beth and Kelly,
    Just dropping you a note to say I made the skillet pizza and it was a huge hit!
    Thanks for sharing your recipes.

    • That’s awesome, Karen! So happy it was a hit. Thanks for tuning in! xo Kelly

    • Sylvia Espinoza says:

      Such a treat every Saturday morning now–Kelly and a recipe! Heard myself chuckle out loud when I saw Spanish punctuation on the recipe title. Cute idea! Appreciate the history lesson, too. By the end of the post my mouth was watering! I hope to try your recipe because you offer so many ways to tweak it with what we have on hand. Birthday Blessings to your Mom! Will sit on my hands for the results of the Virtual Smoked Brisket Cook Off. This week hubby and I got a new Ole Smokey…first one in about 30 years. Perhaps a smoked brisket is in our future. Broke it in with beef fajitas, which may be the meat to your casserole recipe. Stay tuned…and keep staying safe, too. Love to all!~

      • Hi Sylvia, Thank you so much! That’s great you and your husband got a smoker! You should definitely try a brisket, it’s a long process, but so rewarding. I love using the leftovers in all kinds of dishes. I want to do beef fajitas on ours sometime soon. Sounds delicious! Thanks so much for tuning in this week, see you next week! (Keep me posted on what you and your husband smoke on your Ole Smokey!) 😉 xo Kelly

  2. Ann Rourke says:

    Thank you Kelly for sharing your recipes. They all look so delicious! We will be trying this enchilada recipe tonight!
    Your photos are beautiful and mouth watering!

    • Thank you so much, Ann! I promise you will love this enchilada casserole. We really enjoyed it! Let us know how yours turns out, thanks again! xo Kelly

  3. Betsy Cornell says:

    Thanks Kelly, this looks delicious. I like a casserole like this if I’m going to enjoy a few margaritas. . . Love the pictures and step by step directions.

    • Hi Betsy, the casserole definitely went well with a few margaritas! 🙂 Thank you so much for checking out today’s post. xo Kelly

  4. Deirdre Cerasa says:

    This looks delicious! I enjoy your cooking sessions. Thank you.

  5. Carroll Niesen says:

    Good idea!! And it sounds easy. I think I will try it with some tofu or tempeh.

    You look very pretty in that embroidered blouse!

    • Thank you, Carroll, how sweet of you to say. I think this would be great with tempeh, the texture of it would be really nice with the beans and cheese. If you do it that way, definitely let me know how it turns out! Thanks again, xo Kelly

  6. CIndy L says:

    We’re still quarantined in Michigan, and that means we’re ordering our groceries and mostly cooking at home (or getting curbside carryout). That means I’m always looking for new recipes that will stretch for a couple of meals. My husband and I love Mexican casseroles, and can typically freeze the leftovers for another lunch or dinner. Can’t wait to try this one. Looks fabulous — and I’ve printed out the recipes. Thank you!

    • Hi Cindy, We are all about the leftovers here, too. My husband and I have been working from home for several months now and having leftovers for lunch is the best! This casserole will not disappoint and since you can substitute for what you have on hand, it’s a great way to use up leftover meat, or veggies. Let me know how you like it! Take care up in Michigan, xo Kelly

  7. Carolyn says:

    I’m definitely trying this recipe. It sounds delicious. I look forward to your recipes.
    Happy birthday to your mom!

  8. Terry ran says:

    Thank you for the birthday wishes Kelly,
    I have never made this into a casserole. I will give it a shot. It looks delicious …

  9. Mary says:

    Looks delicious! May try it with some smoked chicken leftovers I have in the freezer.

  10. Laura says:

    Kelly, I can’t wait to try this recipe. I like how you used leftover smoked brisket. That adds a depth of flavor for sure. Another great recipe! !Gacias

    • Hello Laura! Yes, the smokiness was a really great flavor for this dish. You can get some smokiness even if you aren’t using smoked meat, just add in some Chipotle powder, either in your enchilada sauce, or sprinkle some in when you’re cooking your meat and veg on the stovetop. Have a great weekend, thanks for stopping by today! xo Kelly

  11. Julie Greene says:

    Hi Kelly,
    You hit another home run with your enchilada casserole. Casseroles are great because you can clean up the kitchen and enjoy a cocktail while the dish is baking, not to mention at least two meals for the price of one prep. Really look forward to your Saturday morning cooking class. Thank you and thank you to Beth for bringing you to us.
    Julie

    • Hi Julie, Thank you so much! I am really happy y’all are enjoying this new Saturday column. I am very thankful to Beth for giving me the opportunity to share my ideas with all of you! I am right there with you on the casserole being a genius invention! In addition to all the points you make, I would say they’re also great for cleaning out the fridge – you can throw almost anything in and it’s gonna work out great! Thank you for tuning in today, see you next week! xo Kelly

  12. Andrea says:

    Oh, Kelly! That looks delicious. Love that you improvised, it makes cooking during Covid19 shortages much easier. Yeast and flour are the new toilet paper 🤣 which is now readily available. The hoarders have moved on. Also love that this is not only flavourful but also very high in fibre. My hips thank you 🥂

    • Hi Andrea, the shortages are for real! I haven’t seen flour at any of my grocery stores for over a month! I am happy I had just stocked my flour bin before all this started… Improvisation and intuition are my modes of cooking; I love to use recipes as “suggestions” and then just go with what I have. It makes cooking so pleasurable and not stressful. 🙂 And thanks for the shout-out to fiber – I love beans! Thank you so much for tuning in today, be well. xo Kelly

  13. regina says:

    Hi Kelly,
    this looks georgeous! thank you for this delicious recipe! (which is not so easy to copy in Austria 😉 due to ingredients)
    Reg

    • Hi Regina! Thanks so much for reading today’s post. I wonder if there are substitutions you can try to get an approximation…? 🧐 It’s always interesting to consider what is hard to come by in other countries, when it comes to food and cooking ingredients. Thanks again for stopping by today! Take care in Austria! xo Kelly

  14. Roberta says:

    Wow, Kelly, I was looking for a new, easy recipe for Cinco de Mayo. Has all the ingredients I love.

    • Hey Roberta! Thanks so much for tuning in today. I am so happy to have brought some inspiration to you. Take care and have a wonderful Cinco de Mayo! xo Kelly

  15. Mary says:

    I made your French omelet and it was delicious, an improvement on the technique I have used for the last 50 years. Thank you for the recipe and inspiration.

  16. Terry says:

    Looks good, Kelly! Thank you.

  17. Suzanne Smith says:

    Yum–this looks delicious. I love the idea of layering things. I know I’d like this. I’ll have to give this a whirl. Thanks for the idea! Please tell your mom happy birthday!

    • Hi Suzanne, Thank you so much! I am sure you will like this casserole. Try it out and let us know what you think! Thanks so much for tuning in this week, xo Kelly

  18. Rory says:

    Yumm the casserole sounds delicious. I really like the pink and yellow blouse!

    • Hey Rory, Thank you so much for stopping by; the casserole was a big hit at my house! Isn’t that blouse fun?! It’s so festive for Cinco de Mayo too (I got it at J.Crew). Take care, xo Kelly

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