![]() ![]() ![]() Make sure your cheese covers the entire top of the casserole otherwise your tortillas will curl up on the sides and get brown.īake in the oven for 30-35 mins at 350 degrees until the cheese is bubbly. On top of the tortillas sprinkle a layer of grated cheddar cheese.Īdd the remaining mixture on top of the cheese.Īdd another layer of cheese. On top of the mixture arrange the tortillas so they form a solid layer. Pour about half of the meat mixture into the bottom of a 9×13 pan. I used 8 tortillas in my casserole, but since every brand has a different sized tortilla you might need as many as 12. Once the ingredients are combined, take your corn tortillas and cut them in half. Add chili powder to taste.Īdd the tomato sauce (and chili which we didn’t do here.) Stir in olives and corn. Drain any water or grease from ground beef. There are a just a handful of ingredients for this yummy and easy casserole: Ground beef or ground turkey, tortillas, tomato sauce, canned chili (optional) corn, chilli powder, red onion, olives and grated cheddar cheese.īrown the ground beef or turkey. I have to say my mom would be super excited to know that (a) we were doing a blog and (b) that her recipes were prominently featured. You can wrap them in pairs or individually, or make a double batch and freeze one whole casserole dish, wrapped in aluminum foil, for up to 3 months. If you would like to, enchiladas freeze well. Our Easy Enchilada Casserole is filled with peppers, corn, chicken, salsa, sour cream and cheese. Cover with 1/3 of the meat mixture top with one cup of corn sprikle. Discover a new favorite with Easy Enchilada Casserole. Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray. Stir in enchilada sauce and salsa set aside. In a skillet, cook beef over medium heat until done drain the fat. Simply reheat in the casserole dish in a low oven, covered, until warm all the way through. 3 (12 ounce) cups shredded cheddar cheese. When we were working on the Chicken Tortilla Casserole, we weren’t planning on a series, but as Laurie and I were going through our favorite recipes we realized that most of them came from my mom’s bridge club days. Enchiladas will keep in the fridge, covered, for 3 to 5 days. This is the second installment of our Mom’s Bridge Club Recipes. ![]()
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