RECIPE: Enchiladas/Enchilada Casserole

enchilada casserole


1 1/2 lbs. ground beef 1 t. salt
1/2 c. chopped onion 1/4 t. pepper
12 corn tortillas

1 15 1/2 oz. can refried beans (optional –I usually serve these as a side dish, because I don’t like refried beans in beef enchiladas.)

Cook beef and onion until browned and tender; drain. Stir in beans (optional), salt and pepper. In another skillet, heat 1 cup oil. Quickly dip tortillas in hot oil just until softened. Place 1/3 c. meat mixture on each tortilla. Top with chopped tomatoes, if desired, and roll tightly. Place seam side down in 13x9x2 baking dish.


4 T. butter 1/4 c. flour
1/2 t. salt 1/4 t. paprika
1 10 oz. can enchilada sauce 2 c. milk

(Optional: sliced olives, hot sauce)

Melt butter; stir in flour, salt and paprika. Add milk and enchilada sauce. Cook and stir until boiling. Boil 1 minute. Stir in optional, remaining ingredients (olives, hot sauce). Pour over tortillas and top with shredded cheese. Bake at 350 degrees for 30 minutes. (Extra, uncooked enchiladas can be covered and frozen. To cook, take from freezer, cover with foil and put into 400 degree oven for 20-30 minutes.)

ENCHILADA CASSEROLE (Shauna’s easier version)
Instead of filling and rolling up each tortilla, line bottom of 13x9x2 inch pan with 6 of the softened tortillas, then cover with 1/2 of the meat mixture. Layer the remaining 6 tortillas next, topping with the last 1/2 of the meat mixture. (Or, after lining the bottom of the pan with the first 6 tortillas, cover with all the meat mixture, then layer the remaining 6 tortillas on top.) Cover with the enchilada sauce and shredded cheese, then bake as directed.


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