Beef Enchilada Casserole: A Quick and Easy Dinner Recipe (29 Minutes to Cook)

[HockeyLover]

I made the beef enchilada casserole last night (29 minutes to dinner). I could not find yellow corn tortillas at the grocery store, so I got the white corn tortillas. In chef's corner, it says this is an ok substitution. I would NOT recommend using them. The yellow tortillas are crunchy, the white ones I found are softer. Not as soft as flour tortillas, but soft enough that the casserole turned to mush. Has anyone else had that happen?

 

[cathyskitchen]

I haven't tried this recipe yet, but it sounds good. Thanks for the tip on the yellow corn tortillas!

 

[Stephaniecafe]

Wow, I am spoiled I guess, but we have stacks of all kinds of tortillas imaginable! It must be living so close to the border. My sister moved to Virginia after living here and went crazy on the tortillas (or lack thereof!). Most enchilada's are pretty soft anyway, but not mush. I don't have the 29 minutes to dinner cookbook. It sounds like a great recipe! Is it anything like the chicken tortilla casserole that just came out? Hmmm... made that with hamburger and loved it!

 

[mmmorgan20]

Wow, I am spoiled I guess, but we have stacks of all kinds of tortillas imaginable! It must be living so close to the border.

I prefer yellow corn over anything else. Living in Las Vegas, we get fresh tortillas too.

 

[Staci]

Hi there! I'm sorry to hear that the white corn tortillas didn't work well in the beef enchilada casserole. I've personally used both yellow and white corn tortillas in this recipe and have found that the yellow ones do hold up better and provide a nice crunch. However, if you're unable to find the yellow ones, I would recommend lightly toasting the white ones in a pan before layering them in the casserole. This can help prevent them from becoming too soft and turning the casserole into mush. I hope this helps and thank you for sharing your experience with us! Happy cooking!