Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from Koenig Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses

Ingredients:	Ingredients: 1 medium Onion ½ tsp. Dried Marjoram Leaves 2 Tbsp. Oil ½ tsp. Pepper 2 lbs. Ground Chuck 2- 8 oz. cans Tomato Sauce 12 oz. canned Mexicorn 2- 10 oz. cans Enchilada Sauce 2 tsp. Salt 12 Tortillas ½ tsp. Dried Oregano Leaves 3 cups Shredded Cheddar Cheese ½ tsp. Dried Rosemary Leaves

Directions:	Directions: Heat oven to 350 degrees. In skillet, sauté onion in oil. Add chuck; brown. Add corn and seasonings; stir to mix. In small bowl, combine tomato sauce with enchilada sauce; pour half over meat mixture. Simmer 5 minutes. In bottom of 9x13x2 inch pan, arrange 6 tortillas, overlapping. Pour meat mixture over tortillas, sprinkle with remaining cheese. Pour remaining sauce over all. Cover and bake about 30 minutes or until mixture bubbles. Tip: Casserole can be assembled ahead of time and refrigerated; bake 45 to 60 minutes.

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Enchilada Casserole Recipe

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