Mar 18, 2013

Enchilada Casserole

Last night I made this and my family ooh'd and ahh'd because I used red sauce and ground beef rather than the traditional green sauce and chicken.  Try it both ways!

Ready to go in the oven.  YUM!




Enchilada Casserole

16oz Refried Beans
12 oz Green or Red Enchilada Sauce (Los Palmas is my favorite)
½ cup Sour cream
16 oz poached chicken (shredded or chopped) or ½ pound ground beef
1-2 cups mozzarella cheese
2-4 tortillas (torn up)
Small can sliced olives and 1-2 Tbsn sliced jalapenos

Layer in covered casserole in the following order:  Beans, chicken/beef, cheese, tortillas, enchilada sauce well mixed with sour cream. Sprinkle olives and jalapenos on top if you wish. You can do two layers if you wish... makes it a little more hearty.
Chop through all layers (to get sauce all the way through) Sprinkle extra cheese on top and bake for 30 min at 350 degrees


This week's Menu:
Tacos
Lasagna
Oven Fried Chicken tenders with baked potatoes
Chicken and Rice casserole
Tortilla Soup
Leftovers

2 comments:

  1. I have a vegetarian recipe for enchilada casserole. It's a family favorite. You've inspired me to pull out that recipe for next week's menu. Happy today!

    ReplyDelete
  2. This sounds really good! I may have to try it.

    ReplyDelete

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