Monday, August 1, 2011

Enchilada Casserole

This is one of my favorite dishes to make for several reasons; I can make the whole meal for under $25, it goes a long way for the times when family or guests stop by and I can freeze it for one of those rainy days when I don't want to cook. Try this recipe out it is truly a crowd pleaser and share what you think.

Serving Size: 5

2 packages of the Enchilada Seasoning
1 16 0z can of the Enchilada Sauce
1 can of cream of mushroom
1 can of evaporated milk
1 can of diced Mexican style tomatoes (like Rotel)
2 packages of 2 cups of Mexican or Cheddar Cheese
1 package of corn tortillas (30 tortillas) is more than enough.
1-2 lbs of ground turkey or ground beef. I really want to try it with ground chicken also.
Casserole pan
1 medium onion
1 green bell pepper
2 teaspoons of salt
2 teaspoons of black pepper
2 teaspoons of garlic powder

Special add ins: black beans (delicious add in), vegetarian style delete the meat and substitute for spinach (this is incredible!!!)



Start off by cooking your meat in a large skillet, drain the meat and set aside. In the same skillet sauté your onions in olive oil or butter, why not both and add a pinch of salt to allow them to sweat for 3 to 5 minutes, then add in your bell pepper and cook for an additional 5 minutes. Season to taste. Once the bell pepper and onion are sautéed in the skillet add in the ground meat and stir for 2 minutes. Stir in the Enchilada seasoning packet and the can of Enchilada sauce; make sure mixture is thoroughly mixed together before adding another item. Add in the cream of mushroom and evaporated milk, stir until mixed in and you don't see any white lumps from the cream. Stir in your seasons and taste. At this point look at the mixture and note whether you desire or need more liquid if you do add in the Mexican tomatoes with the liquid if you do not need the liquid set it aside or pour the liquid out. Stir and simmer for at least 10 minutes. Cut the corn tortillas into triangle strips, each tortilla should make 4 triangle strips and set aside.
Spray casserole pan with a non stick cooking spray and add 1/3 of the Enchilada mixture to layer the bottom of the pan. Place the tortilla strips on top of the mixture to cover the pan then add more of the Enchilada sauce mixture and layer with cheese. Repeat the process again tortilla strips, Enchilada sauce mixture, and then cheese. Continue repeating the method until the casserole pan is full to your liking. Cheese should be your last layer on the Enchilada casserole. Hope You Enjoy!!!

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