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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground chuck
1 medium onion, chopped
1 cup quick oats
1 Tblsp chili powder
2 tsp ground cumin
2 (14 oz) or 3 (10 oz) cans enchilada sauce
1 (10 1/2) can cream of chicken soup
1 (4 1/2 oz) can chopped green chilies, undrained
3/4 cup water
8-(8 inch) flour tortillas, cut into strips
2 cups shredded cheddar or Monterey Jack cheese

Directions:
Directions:
In a deep skillet, saute the ground chuck and onions until meat is lightly browned and drain. Stir in oats, chili powder and cumin. Stir in enchilada sauce, soup and water; bring mixture to a boil. Spread a layer of meat mixture over bottom of greased 9 by 13 inch baking dish. Layer half the tortillas, half the remaining meat mixture, half the cheese, the remaining tortillas and meat mixture. Cover and bake at 350 for about 1 hour or until it is bubbly and golden brown.

 

 

 

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