Enchilada Casserole

This is one of my all time favorites.  I’ve always loved enchiladas and this is another one that I grew up loving.  The great thing is it’s so simple and easy to make as well.  You will need some good counter space so you can have your 9×13 pan, tortillas, refried beans, sour cream, cheese, and you pan of enchilada sauce with our meat out laid out to put together.  Start with a tortillas, use a spoon to spread the sour cream, and refried beans.  Then spoon in some of your meat/enchilada mixture and some cheese on top of it all.  roll up the tortillas and start again.  Push them all in close to fit as many as possible.  Pour the leftover enchilada mixture top with cheese and either refrigerated for a day or two, freeze, or pop into the oven.



Enchilada Casserole

large can enchilada sauce

2 cups browned ground beef or meat of choice

salt, pepper, paprika

12-18 tortillas

1 cup sour cream

1 can refried beans

3 cups cheese

Directions –

Preheat oven to 350 F.  In a large skillet, brown ground beef or cook choice of meat.  When cooked add enchilada sauce (if needed dilute with water).  Lay out all ingredients on counter with a 9×13 pan.  Take each tortilla and using the back of a spoon spread sour cream and refried beans.  Add 2 to 3 spoonfuls of meat/enchilada mixture and top with cheese.  Roll tight and push tightly to side of the pan.  Continue until pan is full.  Take the remaining enchilada mixture and pour over the whole pan.  Using a spoon spread enchilada sauce across all tortillas and use spoon to separate tortillas allowing sauce to get into the cracks completely.  Cook covered for 30 min, uncover top with remaining cheese and cook another 5 to 10 minute.  If frozen, cook for 60 to 90 min covered until heated through the center then add cheese and cook an additional 5 to 10 min.

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