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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Generations of Favorite Recipes, 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!

Contributor:  
Contributor:  
Chris LaFevor

Category:
Category:

Ingredients:  
Ingredients:  
6 oz pkg corn chilps (divided)
2 c. shredded cheddar cheese (divided)
1 15oz can (1 ⅔ c.) chili w/ beans
1 15oz red enchilada sauce
1 8oz can tomato sauce
1 T dried chopped onion
1 c. sour cream

Directions:
Directions:
Reserve 1 cup of the corn chips. Combine remaining chips with 1 cups cheddar cheese, chili with beans, enchilada sauce, tomato sauce, and onion. Place in medium-sized, lightly greased baking dish. Bake uncovered in 375 oven 30 minutes. Over the top, spread sour cream and sprinkle remaining cup cheddar cheese. Circle remaining corn chips around the edges of the casserole and bake an additional 5 minutes to melt the cheese.

Personal Notes:
Personal Notes:
This is a fairly "heavy" recipe, but typically hits the spot on a cold winter day for lunch or dinner. One of those stained, withered recipes from my mother's typewriter long ago.

 

 

 

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