Enchilada Casserole

by Eric N Gibson
Contributing Writer

Have you ever had Enchilada Casserole? No? Then you should try this recipe. Simple to make, really delicious, and easily tailored to your tastes, Enchilada Casserole is layer upon layer of a seasoned burger mixture, salsa, cheese, beans, and tortillas.

Corn tortillas, filled or plain, served with a pepper sauce were a staple of the Aztec diet long before the Spanish set foot upon the shores of modern day central Mexico. This simple yet spicy food was introduced to the Conquistadors in the early 1500’s, first documented by a member of the Cortes party during his exploration through the region. The Aztecs held great feasts for their “guests” and the corn tortilla featured prominently. Some dishes were tortillas wrapped around meat, small fish, or other fillings, while some were just the tortilla. But, no matter how it was served, the accompaniment was a chile sauce, hence the Spanish word Enchilada came to be, meaning “to add chili (chili pepper) to.” (It must be true, I read it on the internet!)

So, now knowing a bit of history of the Enchilada, where did Enchilada Casserole come from? I really don’t know. Raised in a house whose roots are Scotch English, American Chop Suey was about the extent of my mother’s “ethnic” cuisine; sounding vaguely Asian while it looked Italian. I never even tasted real ethnic cuisine until ¨Chinese Food¨ when I was 11. Up to that point in my sheltered existence I never even knew chickens had fingers!

Fast forward a decade and a half. I had just started my career in institutional food service; a college dining environment. “Dull and bland” were the featured main fare. But, the mid 1990’s was a time of change. The “old guard” was retiring and students were becoming more vocal about wanting more; variety, flavor, value, and experience.

With a new director came opportunities for change and advancement. The department became energized with spirit and a defined vision, moving forward into a time of great revitalization and expansion. No stone was left unturned. The menu was overhauled, keeping many comfort foods because of their desirability while other recipes were tweaked to add fresh ingredients which boosted appearance and flavor. Still others were taken off the menu, replaced with more contemporary flavor-filled offerings. All this change culminated in a nationally recognized award winning program filled with awesome staff who gave patrons what they were looking for; the menu variety and dining experience they craved.
Casseroles have always been a mainstay of institutional feeding, their high acceptability factor keeps people happy. They survive the test of time because they represent comfort food; just what new students need as they navigate a world that has pushed them far out of their comfort zone. And casseroles, in general, are easy on the budget while not too labor or skill intensive. These advantages are ideal when cooking for a family too as we all seek flavorful recipes that are easy to make and will feed a brood while not going bankrupt. Too, casseroles are often a “one stop shopping” selection offering meat, veggies, and starch all in one spoonful. Being the quintessential “Plop and Go” makes the casserole a real plus to those on the run whether you are a coed between classes or a busy family on the go.

With Southwest fare never waning in popularity this Enchilada Casserole has just the right amount of heat, flavor, and versatility to appeal to nearly everyone at your table. And making this dish could not be simpler. If you can butter bread you can make this casserole. The recipe included is not the original but offers a nod in that direction. I have turned down the heat, using a mild taco sauce and a mild salsa, allowing for a more identifiable flavor profile; nothing is masked by burnt taste buds, and no need for a “Pepto” chaser as your after dinner aperitif.
Easily customizable, I encourage you to experiment. If time is not an issue, try some fresh ingredients: green and red diced pepper, diced onion, some garlic, and diced tomatoes sauteed with your beef. Or leave out the beef, adding pinto or kidney beans for a “Meatless Monday” dish. Or add your own herbs and spices; cilantro, sage, cummin, paprika, chili powder and black pepper, rather than a seasoning packet. The addition of shredded Jalapeno Jack, which I have done on occasion to turn up the heat just a little, is also delicious. Perfect for a family on the go, the game night buffet, or as a dish to take to your next potluck, you can change it up or run with this Enchilada Casserole as is and be sure that your brood too will enjoy this Simple Feast.