Enchilada Casserole Recipe...

Warm and Spicy Enchilada Casserole

This is our families stand by and stand up,

~Enchilada dish~

She has a few steps but well worth the work and effort.

I think a casserole is so yummy and tasty.

I took a picture of this casserole, sometime last year,

As you can still see my old cupboards in the background.

Here is how I make mine;

Tortilla's

Firstly, take your corn tortillas and lightly cook them

in a pan with some olive oil,

Use a pair of tongs, so you won't get burnt.

You have to get the pan very hot and quickly cook both sides

of the tortilla. Go ahead and do at least 13 tortilla's

for this is how many will fit in a 9x13 pan.

Set these aside on some paper towel to cool.

You do this to help the tortilla's become soft and pliable.

Filling

Then make your enchilada filling mix;

You can use either 2 cups of

 Hamburger meat cooked and browned well.

Or you can use cooked chicken, diced up. 

Place an 8oz. Bar of cream cheese in a bowl

allow it to soften.

Now, add at least 2 cups of grated cheese

I like to use a medium cheddar

If  you like onion, dice some up very fine

and add it to your mixture.

Cream Sauce

Make up your cream sauce now, you will use some for the

bottom of your 9x13 pan,

 and the rest for the top of your casserole.

Ingredients for your sauce;

Use one can of cream of mushroom soup.

Add a 1/2 can of diced tomatoes

(I like Ro*tel brand)

Add a can of green chili's

or fresh ones :)

Pour enough Cream Sauce to coat the

bottom of your 9x13 pan.

Now, use your hands and form the filling mixture

into little mini log shapes.

Place one in each tortilla and lay in your pan,

Fill your baking dish with all 13 tortilla shells filled

with mixture.

Now, pour the rest of the cream sauce on top

Add at least another cup of cheese

Cover with aluminum foil

Bake on 350 degrees

For 35minutes or until bubbly and lightly browned.

I usually serve this with rice!

Enjoy!

Living From Glory to Glory