"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Karen Antolak
Added: Thursday, July 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb ground beef
1/2 c chopped onion
1 16-oz can Refried Beans
1/2 tsp salt
1/4 tsp pepper
3 T colling oil
12 small corn or flour tortillas
2 tomatoes, peeled and chopped
1/4 c butter
1/4 c flour
1/2 tsp salt
1/4 tsp paprika
2 c milk
1 10-oz can mild enchilada sauce
1 1/2 c (6-oz) shredded cheddar cheese
3/4 c sliced ripe black olives

Directions:
Directions:
In skillet, cook beef and onion till meat is brown and onion is tender; drain. Stir in beans, the first 1/2 tsp salt, and the pepper.

In another skillet, heat oil; quickly dip tortillas in hot oil just till softened. Place 1/3 c meat mixture on each tortilla. Top each with chopped tomato; roll tightly. Place, seam side down, in 13 X 9 baking dish. Melt butter; stir in flour, remaining 1/2 tsp salt, and the paprika. Add milk and enchilada sauce. Cook and stir till boiling; boil 1 minute. Stir in cheese and olives. Pour over tortillas. Bake in 350 oven for 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Also one of Henry III favorites

 

 

 

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