Tired of tortillas breaking when you roll your enchiladas? Layer them in a hearty casserole using this time-saving recipe.

Enchilada Casserole

Recipe and Photo by Jennifer Denison 

1 pound ground beef, cooked and drained
2 tablespoons olive oil
1 green pepper, chopped
1 yellow onion, chopped
1 4½-ounce can diced green chiles
2 jalepenos, diced
2 cloves garlic, chopped
20 corn tortillas
2 cups enchilada sauce
2 cups shredded Mexican cheese

Saute green pepper, onion, green chiles, jalapeños and garlic in olive oil. Add ground beef and mix well. Spray the bottom and edges of a 9-by-12-inch baking dish with nonstick cooking spray. Place six to eight tortillas on bottom of baking dish. Layer beef mixture, enchilada sauce and cheese. Then repeat layers, beginning with tortillas, ending with cheese. Cover with aluminum foil and bake at 375 degrees for 60 minutes or until cheese is melted. Remove foil and bake 15 minutes until cheese is light brown and crusty.

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