Fajita Enchilada Casserole

Posted byNoriePosted inbeef, RecipeTags:, ,

This is an alternative to wrapping each corn tortilla with the meat mixture.  It is not the authentic enchilada but tastes the same and less work.  We liked it. 

Ingredients:

  • About 2 cups of cooked seasoned fajitas, chopped or diced. (Leftovers will do)
  • 3 Poblano or Anaheim peppers, skin burnt and removed.
  • ½ eggplant, skin burnt and removed (optional)
  • 1 cup chopped onion (1 small onion)
  • 1 pkg. (10 oz.) Shredded cheese (Mexican blend or Monterey Jack or your choice)
  • 6 or more corn tortillas
  • Homemade enchilada sauce or
  • 1 can of store-bought Enchilada Sauce

Grill, broil or burn on the stove the skins of the peppers and the eggplant.  Place them in a plastic bag to sweat then slide the skin off under running water.  Remove the seeds and the membranes from the peppers. 

Slice or chop the peppers and the eggplant.  Set aside.  Grill the pre-seasoned fajita if you are using fresh meat (I used leftovers).  Chop or dice the meat. 

Sauté the onions in a spoon of preheated oil in a skillet until transparent then add the meat.  Stir and cook for a minute then add the vegetables.  Stir and cook for another minute.

Line a baking pan (glass preferred) with half of the corn tortillas.  Place half of fajita mixture on top of the tortillas.  Pour about half of the enchilada sauce over the fajita evenly then sprinkle a thin layer of cheese over them.  Place the rest of the corn tortillas on top the first layer then the rest of the meat mixture then the rest of the enchilada sauce.  Sprinkle the rest of the cheese evenly on top and bake in 350°F oven for about 20 minutes or until the cheese is melted. 

This dish is very good and flavorful especially if the fajita meat was pre-seasoned with Fajita seasoning and grilled. You can complement this dish with Fritos and pickled jalapenos. 

The eggplant is optional.  I already had half of an eggplant and didn’t know what to do with it so I added it to this dish and turned out to be very good.  Instead of Poblano peppers, you can use Anaheim peppers and can also use canned green chiles.  It will save you time skinning the peppers.