Enchilada Casserole
Enchilada Casserole is an impressive dinner. Made with 2 lb. ground chuck, 1 large onion, peeled and finely chopped, 1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies, 1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry and salt to taste, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Place meat in heavy skillet.
Cook over medium heat until it loses all its color.
Drain off fat.
Stir in next 4 ingredients and mix well.
Dip half the tortillas in melted butter.
Arrange on bottom and sides of a large casserole.
Spoon in meat mixture.
Do not disarrange tortillas.
Spread chopped chilies over mixture with all but 1/2 cup cheese.
Cover with remaining tortillas and add sauce, smoothing over whole surface.
Cover with plastic wrap. Refrigerate overnight.
Sprinkle casserole with reserved cheese before baking in a 325Β° oven for 35 to 45 minutes.
π· Perfect Pairings
Complete your meal with these
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