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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
2007 Minnesota Aharts' Cookbook
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz can of refried beans (recommend Chipotle seasoned beans)
1 lb of browned ground beef (or ground turkey or cooked and shredded chicken)
10 oz can of enchilada sauce (red or green)
12 corn tortillas
1/2 cup chopped onions
about 1 cup of chopped vegetables (zucchini, green peppers, spinach, and/or corn)
1 to 1-1/2 cup of shredded pepper jack cheese
sour cream
chopped onions

Directions:
Directions:
1. Preheat oven to 350.
2. Mix cooked meat with the refried beans.
3. Pour half the enchilada sauce into a 9x9 baking dish. Arrange 4 corn tortillas over the sauce to cover the bottom of the dish.
4. Spread half of the bean and meat mixture over the tortillas. Sprinkle half of the onions, half the chopped vegetables, and one third of the cheese over the beans.
5. Arrange 4 more tortillas over the cheese. Spread remaining bean mixture over the tortillas. Sprinkle the rest of the onions and veggies and a third of the cheese over the bean layer.
6. Arrange the four remaining tortillas over the cheese. Pour remainder of enchilada sauce over the tortillas. Spread sauce to coat all of the tortillas. Sprinkle the remaining cheese over the sauce.
7. Bake for about 40-45 minutes. When done the casserole will be bubbly and the cheese will just be starting to brown.
8. Serve with a dollop of sour cream and a sprinkle of chopped onions.

Number Of Servings:
Number Of Servings:
6 generous servings
Personal Notes:
Personal Notes:
Makes 6 generous servings. Think of this as Mexican lasagna. You can adjust the level of heat in this dish with the type of beans, enchilada sauce, and cheese you use.

 

 

 

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