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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Enchilada Verde Casserole Recipe

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This recipe for Enchilada Verde Casserole is from The Church Lady Casserole 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 c. diced onion
1/2 c diced green pepper
2 Tbsp light olive oil
1 c corn
1 c pinto or chili beans
1 small can of diced green chilies
1 can sliced olives
1/4 c green taco sauce
1/3 c water
2 Tbsp corn Masa meal
Chili powder
salt
10 corn tortillas
8 oz shredded Jack, Cheddar, or pepper Jack cheese
1 large can of green enchilada sauce
Directions:
Directions:
Saute the onion and pepper in the oil until tender. Add corn, beans, chilies, olives, taco sauce and water. Cook until bubbly. Sprinkle in the Masa and cook until thickened. Add the chili powder and salt to taste. Set aside.
In a 9 x 9 baking dish, place about a 1/4 c of the enchilada sauce. Tear 3 of the corn tortillas into large chunks and lay on the sauce, covering the bottom of the pan. Place about 1/3 of the Masa mixture on top of this layer, and cover with about 1/3 of the cheese. Repeat this process 2 more times, using all of the Masa mixture. Top with the remaining sauce and cheese. Bake in a 375.º oven until hot.

 

 

 

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