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South Of The Border Enchilada Casserole
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- #60462
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
1 small package corn tortillas (not folded)
1 can (large size) enchilada sauce
1 can corn
chopped onion
1 can (small size) diced green chiles (optional, but important for flavor)
1 pound ground beef or ground chicken
cilantro, to taste, chopped
cheese, your choice of variety and amount, shredded
olives (optional, not necessary except for looks)
directions
Heat oven to 325 degrees F.
Spray Pam (or any non-stick spray) on an 8 X 10 baking dish. Put 4-6 tortilla shells in the bottom of the dish.
Brown the meat, cilantro, and the onion together. Stir in the corn and diced green chilies. (You can add the olives now or later.)
Put a layer of meat mixture on the tortillas. Pour some of the enchilada sauce over the meat. Sprinkle with cheese. (Sprinkle with olives if you did not add them above).
Put down another layer of tortillas and repeat layering, ending with cheese.
Bake uncovered for 35 minutes.
cook's notes
This is so simple and only takes minutes to prepare. Great for a potluck too. Leftovers can be frozen for a future quick "cook in the micro" meal. Adjust ingredients accordingly for larger portions.
added by
Meny
nutrition data
627 calories, 40 grams fat, 45 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
July 11, 2012
This was really good! I made it pretty much like the original recipe but because my husband has a sensitive stomach, I split the red pepper in half and added green pepper too. I would like to have added the jalapeno peppers for me, but instead I added crushed red pepper to my meal only. It added the zing I needed. Thanks for this recipe! :)
March 5, 2009
Pretty tasty.
Very good!