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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from Tim's 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:  
• 3 – 4 boneless, skinless chicken breasts, baked
(or ½ lb ground beef, cooked and drained)
• 1 8-oz jar taco sauce (or favorite salsa)
• 2 8-oz cans enchilada sauce
• 1 can fat-free refried beans
• ½ medium onion, chopped
• 8 oz shredded Monterey jack or cheddar cheese (or mixture)
• 9 corn tortillas
Directions:
Directions:
Preheat oven to 350ºF. If making chicken enchiladas, shred the chicken. Mix the meat with taco sauce or salsa. Spray an 8 x 12 casserole dish with non-stick cooking spray. Spread about 2 tbsp of enchilada sauce on bottom of dish. Coat three tortillas with re-fried beans and place on bottom of dish, bean side up (cut one tortilla in half to better cover the dish). Spread 1/3 of the meat mixture on top. Cover with some of the enchilada sauce. Sprinkle 1/3 of the chopped onions and 1/3 of the cheese on top. Repeat for two more layers. Bake 30-45 minutes, uncovered, until bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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