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. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
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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