"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Byrne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther Byrne
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-16 oz. can Tamales
1-16 oz. can Chili (without beans)
1 medium Onion, sliced thin
2 c. Corn Chips, broken
6 oz. Mild Cheddar Cheese, sliced

Directions:
Directions:
Heat oven to 350
Unwrap tamales and cut crosswise into 1/2" slices. Line 1 1/2 quart casserole dish with 1/2 of the tamales. Spread 1/2 of the chili over the tamales, top with 1/2 onions, 1/2 chips and 1/2 cheese.
Repeat layers reserving cheese for later.
Bake covered with foil for 25 minutes. Remove cover, top with remaining cheese and bake for additional 10 minutes to melt and brown cheese.

Number Of Servings:
Number Of Servings:
4

 

 

 

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