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Serving: Cut the casserole into squares and serve with a dollop of sour cream, fresh salsa, or guacamole on the side. It pairs wonderfully with a simple green salad or a side of Mexican rice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The casserole can also be frozen for up to 2-3 months. To reheat, simply bake at 350°F for 20-25 minutes or microwave individual servings.
Variations:
Vegetarian Version: Skip the meat and use extra beans (black, pinto, or kidney beans) and vegetables such as zucchini, bell peppers, or spinach. Add extra cheese and some jalapeños for heat.
Spicy Version: If you like a kick, add diced green chilies or fresh jalapeños to the meat mixture, or use a spicy enchilada sauce.
Beef or Chicken: Use either ground beef, shredded chicken, or even ground turkey. For a lighter option, try ground chicken or turkey instead of beef.
Taco-Style: Add taco seasoning to the meat mixture for a different flavor twist and top with crumbled tortilla chips for extra crunch.
FAQ:
Q: Can I make this casserole ahead of time? A: Yes! You can assemble the casserole a day before and store it covered in the fridge. Bake it the next day when you're ready to serve. Just add an extra 10 minutes of baking time if it's cold from the fridge.
Q: Can I use flour tortillas instead of corn? A: Absolutely! While corn tortillas are traditional in Mexican dishes, flour tortillas work just as well in this casserole. Flour tortillas will yield a slightly softer texture.
Q: Is it possible to make this casserole gluten-free? A: Yes, simply use gluten-free tortillas and check that your enchilada sauce and other ingredients are gluten-free.
Q: How do I know when the casserole is fully cooked? A: The casserole is done when the cheese is melted and bubbling, and the layers are heated through. You can also check the center with a knife to ensure it’s hot all the way through.
Q: Can I freeze this dish? A: Yes, you can freeze it! Assemble the casserole, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, let it thaw overnight in the refrigerator, then bake according to the instructions.
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