September 18, 2011

Enchilada Casserole

      1 pkg corn tortillas
      1 lb ground turkey
      1 can La Victoria Enchilada Sauce
      1 can Rotel Tomatoes and Chiles
      1 can corn
      1 can black beans
      1 can olives
      6 c freshly shredded cheese of choice

  • Pre-heat oven to 350 degrees F.  While waiting for oven to warm, cook ground turkey/ground beef until fully cooked.  Once fully cooked, put ground meat into a strainer, and run hot water over meat to rinse off excess fat.
  • In a large bowl, combine the rest of the ingredients, with the exception of the corn tortillas, and cheese.  Add the meat and stir all of the ingredients until well mixed.
  • In a 9 x 13 casserole pan, line the bottom of the pan with tortillas until bottom is covered.  Spoon the enchilada mixture onto the tortillas until there is an even layer over the tortillas.  Lightly sprinkle the mixture with a thin layer of shredded cheese.  Add corn tortillas on top of the cheese layer, spoon more of the enchilada mixture onto the new layer of tortillas, and sprinkle with cheese.  Repeat until there is no more enchilada mixture.
  • Place in oven for 40 minutes, and top with a dollop of sour cream.  Serve with Mexican rice and corn bread.

Hubby Rating: 10, this is just as delicious as enchiladas, but much less work and is easier to serve!  I hope you enjoy!

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