Paula's Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have been making these enchiladas for a long time, for about 10 years. I use to roll each enchilada up, but when I started working I simplified it into a casserole, taste just as good Ingredients:
1 teaspoon corn oil |
2 lbs hamburger (i sometimes use chicken) |
1 cup chopped onion |
1 cup chopped green pepper |
2 garlic cloves, crushed |
1 cup frozen corn |
1 (16 ounce) can stewed tomatoes |
1 (15 ounce) can tomato sauce |
1 (4 ounce) can chopped green chilies |
1 teaspoon chili powder |
2 teaspoons cumin |
16 corn tortillas |
1 lb monterey jack cheese |
1 (8 ounce) jar salsa |
2 teaspoons chopped green onions (for garnish) |
Directions:
1. Sauté in oil, onion, pepper, and garlic.
2. Add beef and brown.
3. Drain fat and stir in corn.
4. Remove to a bowl.
5. In same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes.
6. Heat oven to 400°F degrees.
7. Spoon 1/2 cup of sauce into bottom of 13x9 pan.
8. Cut tortillas in fourths.
9. Layer tortillas, meat, sauce and cheese.
10. Sprinkle salsa on top.
11. Bake 30 minutes or until bubbly.
12. Sprinkle with chopped green onion.
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