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  • Enchilada Casserole

    1 vote
    Enchilada Casserole
    Prep time:
    Cook time:
    Servings: 12
    by David St. John
    195 recipes
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    Ingredients

    • 1 1/2 lb. ground beef or ground chicken
    • 1 cup chopped onion
    • 1 1/2 tsp ground cumin
    • 2 garlic cloves, crushed
    • 1 1/2 tsp salt
    • 1 TBSP chili powder
    • 1 tsp. black pepper
    • 1 cup water
    • 2 cups enchilada sauce
    • 12 corn tortillas, raw or fried
    • 1 lb. grated Monterey Jack cheese
    • 16 oz. sour cream

    Directions

    1. Preheat oven to 375 degrees.
    2. Cook ground meat and onions until browned. Drain fat.
    3. Add cumin, garlic, chili powder, salt, pepper and water.
    4. Simmer, uncovered, for about 10 minutes or until most of the liquid is evaporated.
    5. Pour 1/2 cup enchilada sauce into a greased 9x13 inch pan.
    6. Arrange 6 tortilla shells in bottom of pan.
    7. Spread another 1/2 cup sauce over shells.
    8. Spoon in meat mixture.
    9. Top with the sour cream and 1/2 of the grated cheese.
    10. Put on remaining shells and sauce.
    11. Top with the remaining grated cheese.
    12. Cover with foil and bake for 40 minutes.
    13. Remove foil and bake for another 5 minutes.
    14. Cool and cut into squares.

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    Comments

    • Kathleen is Cooking in Mexico
      Kathleen is Cooking in Mexico
      Yummy! This looks like an easy way to make enchiladas. I plan on making this.
      • John Spottiswood
        John Spottiswood
        This sounds great David. My Dad makes something similar but I've never gotten the recipe. May try this after Thanksgiving with leftover Turkey instead of beef!

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