Burrito Casserole

The Cypress Times ^ | 8/18/09 | Stacey Winder

[samiam1972]

We call this ‘Souper Enchiladas’ at my house. I wrap leftover chili and some shredded cheese in tortillas, burrito style. Then I pour the cream soup, tomato soup and enchilada sauce mixture all over the top. Add more cheese on top and bake. Great way to use up the extra chili.

[HiJinx]

We do that from scratch!!!

NanaJ makes a white sauce, sometimes, instead. It’s sour cream, mozarella, and Monterey Jack over the top of the burros and then bake...

Yum-mo!

[Mjaye]

Have you checked here?

http://camping.about.com/od/campingrecipes/u/recipes.htm <<<<<<<<<<<<<<<<

Thanks, went by there and it looks very interesting, hadn’t seen it before!

[Mjaye]

I like cooking threads, personally, thanks!

[Mjaye]

Thanks, I always figured they would all taste the same with cream soup, but I’ll try it!

[EmilyGeiger]

Good, I hope he does a Thanksgiving post. :)

[reformedliberal]

I got my stacked enchilada recipe from the children of some real Texans transplanted to Georgia.

First day, steak burritos:

Saute a chopped onion. Add sirloin steaks and sear them in the hot pan with a bit more oil, if needed. Cover with canned enchilada sauce (red sauce)and green chilies with the liquid (you can use mild or hot or add jalapenos for more heat). Cover and simmer until steak falls apart. Remove meat and about 1 cup of sauce and make burritos with whatever fillings you like.( I use tomatoes/lettuce/extra sharp cheddar, chopped avocado and sour cream). Refrigerate extra sauce (there will be 2+ cups left if you use 2 15 oz cans of red sauce; you can add more sauce and chilies originally for extra sauce). The meat flavors the sauce and is, IMO, vital. Sauce can be frozen, as can extra shredded steak with chilies and onions, I make enough of both for 2-3 more meals of each and freeze separately in meal-sized portions.

Second day:

Alternate sauce with tortillas and more extra sharp cheddar. Keep the sauce layers scant and don’t overdo the cheese....use more layers/bigger pan if you want to. More layers are best, IMO. Bake at 350 until tortillas soften and cheese melts and sauce bubbles, about 30-45 minutes @350. After about 15 minutes, use a large spoon to tap edges of tortillas down into filling, so they don’t burn. During last 8-10 minutes, top with extra sharp cheese, if you like. Remove and let cool 10-15 minutes, until the tortillas absorb cheese and sauce a bit. You can make this ahead and refrigerate a day, then reheat. I like it better the next day or after refrigerating it several hours, as it then is easier to cut and serve. Cut into serving squares and top with avocado and sour cream, with heated extra sauce available. Our family has heat lovers and Norwegians, so I put out a bottle of hot sauce to be added by those who want it.

I shared this with local friends after I had originally eaten it and in my Yankee town it is now a staple of potlucks and parties.

[mojito]

Your recipe sounds like it makes an excellent stacked enchilada.

If I have it, I like to start out with left-over brisket and add it to the red chili sauce.

One confession: I really prefer Land O Lakes American cheese to cheddar or jack because it melts into a creamy puddle and mixes right into the sauce so nicely.

I might just whip up a batch tonight.

[reformedliberal]

The woman I got the recipe from said her MIL serves the burritos and then the stacked enchiladas for big family weekend get-togethers and it is the enchilada dish that people crave.

While I love brisket in any form, especially smoked, I find it is too fatty for this recipe. I buy the sirloin on sale, usually paying the same or less than for brisket. The sirloin (top loin, not tip) cooks faster and has less fat. I try to buy whole muscle cuts in cryovac and will trim the sirloin closely, saving the trimmed fat to grind with venison when I make burger. I leave the fat on a brisket, especially when smoking it, so it remains moist. Although, leftover brisket could be trimmed and would already have the fat cooked through it and would heat up really fast, wouldn’t it? I know when we smoke a whole brisket, there are always bits that crumble during the slicing. Those would be ideal.

Good tip for those days when I am in a real hurry. However, I do have to add that the hour/2 hrs of simmering the top sirloin in the sauce w/onions and chilies gives the sauce a depth of flavor you might not get in a hurry. And the sirloin is wonderful in the burritos, too.

Enjoy, tonight! I love how these threads often make my menu decisions for me! We haven’t had the stacked enchiladas for awhile, so I may also make them soon.

[mojito]

Oh, you know, my recipe, if you can call it that, changes depending on what I've got on hand, but any leftover bbq is great in the sauce. It gives it a real smoky meaty flavor in surprisingly short time. In your dish, it sounds like you make a kind of ropa vieja as the base.

And if you like a real spicy sauce (my wife doesn't, so I don't get to very often) you can throw in a few chipotles.

[reformedliberal]

I am a chipotle fan. DH is Norwegian. I have to be judicious about heat.

Yes, like ropa vieja, just with a slightly higher quality of meat, green chilies instead of green pepper. It goes well with rice and any beans and can really class-up a chili recipe. Stop before it falls apart and it is just a spicier version of Swiss Steak. It is the sauce that is desired, though, in order to make the enchilada casserole. The meat is just a way of getting there

Someone up thread mentioned chili burritos....another great way to use up a small amount of something.

Peasant food! It is usually terrific, whatever cuisine.

[samiam1972]

I’ll have to try your version sometime! There’s just something so incredibly easy about opening a few cans, mixing and pouring. This is like a cheater dinner at my house because of the lack of culinary skills required to fix it. LOL!