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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from The Jay and Gary 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:
Ingredients:  
Ingredients:  
1 med. onion, chopped
2 garlic cloves. chopped
1 1/2 green bell peppers, chopped
2 T. vegetable oil
1 16-oz. jar salsa
1 8-oz. jar picante sauce
1 16-oz. can black beans, rinsed and drained
1 14 1/2-oz. can diced tomatoes with jalapeños
1 11-oz. can Mexican style corn, drained
1 tsp. fajita seasoning
1 tsp. ground cumin
3 c. chicken, cooked and cut-up
1/2 lb. tortellini, cooked
3 c. Mexican style cheese, shredded
Directions:
Directions:
Saute onion, garlic and bell pepper in hot oil over medium-high heat, until tender. Stir in salsa, sauce, beans, tomatoes, corn and seasonings. Reduce heat to low and continue to cook about five minutes, stirring often to make sauce mixture. Spoon one-third of sauce mixture into the bottom of a lightly greased 9" x 13" baking dish. Layer with one-third of tortellini, half of chicken and one cup of cheese. Repeat for second layer. For third layer, top with remaining sauce mixture, tortellini, and cheese. Bake in 350º oven for 15-20 minutes, or until golden and bubbly. Two pounds of ground beef can be substituted for chicken.

 

 

 

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