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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from The Monticello Junior Women's Cookbook 2010, 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:
Ingredients:  
Ingredients:  
Casserole:
1 T. cooking oil
1 large onion
2 large cloves garlic, finely chopped
2 pounds Ground Chuck
2 cups Salsa
1/2 tsp. salt
1/4 tsp. ground pepper
1 tsp. cumin
8 flour tortillas
1/4 cup butter, melted
1 cup sour cream
1/2 pound cheddar cheese, grated

White Cream Sauce:
4 T. butter
6 T. unbleached white flour
1 cup warm milk
1/8 tsp. salt
Directions:
Directions:
Preheat oven t 325º. In skillet, saute the onion and garlic in cooking oil until soft, remove and set aside. Add the meat to the pan and cook. Add the onion, garlic and salsa to this mixture and season with salt, pepper, and cumin.

Dip 6 tortillas in melted butter and arrange over bottom & sides of 9x13 baking dish. Spoon meat mixture and cover with remaining 2 tortillas. Add sour cream to white cream sauce (see below) and spread this mixture over the top of casserole. Sprinkle with grated cheese. Bake for 45 minutes

White Cream Sauce:
In a saucepan, melt butter over medium heat. Add flour, whisking to make thick paste. Slowly add milk while whisking to avoid lumps. Add salt and continue cooking for 2 minutes until smooth and warm.

 

 

 

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