QUICK and EASY ENCHILADA CASSEROLE
5.0 stars based on 95 reviews By: Cervantes Salsa Published:
Enchiladas are one of New Mexico's oldest and favorite dishes. Make this quick & easy casserole for the entire family and watch them smile with delight! Enchilada casseroles are also a great potluck party idea!
12 Corn Tortillas
2 Jars Cervantes Red or Green Chile Sauce
1 lb. Ground Beef*
6 oz. Canola Oil
1 lb. Mozzarella, Jack or Cheddar Cheese
4 oz. Shredded Lettuce and Diced Tomatoes
1/4 cup finely chopped onions (optional)
Preheat oven to 350F. In skillet, heat 1 tablespoon oil. Add ground beef, season with salt & pepper, and brown meat thoroughly. Set aside. In large saucepan, heat Cervantes Chile Sauce, set aside. Grate cheese and set aside. In deep pan on stovetop, heat remaining oil to 425F. Dip each tortilla in oil for 5 seconds. DO NO FRY TORTILLAS -- Only dip tortillas long enough in oil that they become softened! (Be sure and use long tongs to handle tortillas and beware of hot oil). Drain tortillas on paper towels to remove excess oil. In 13x9x2 dish, begin to layer and overlap 4 tortillas across bottom. Spread 1cup chile sauce over tortillas, 1/2 cup meat, and sprinkle with onions & cheese. Repeat process 2 more times. Top off last layer with remaining chile sauce & cheese. Bake at 350F until cheese melts. Remove from oven & garnish with lettuce & tomatoes. Cut in 4x3 inch squares and serve.
*Can substitute chicken