Recipe by MK Lady
Found this recipe in a Country Living magazine as a new bride in the early 80's. Have made it many times for my hubby plus for many potlucks and pitch-ins.
Top Review by Crafty Lady 13
I really enjoyed the Enchilada Casserole. I made it exactly as written, except that I cut the recipe in half and made it in an 8 x 8 square glass dish. The spices were perfect. I think the next time I make this I am going to try it with shredded chicken. I also might try layering the ingredients in the dish instead of rolling them up in the corn tortillas. Everything came out perfect and it was delicious. I forgot to sprinkle it with the green onions for the pictures, but did add them before eating. I also put light sour cream on top and had it with sweet corn cakes and coconut pudding. This will definitely become a regular for me. Thanks for another great recipe, MK Lady.
- 14.79 ml corn oil
- 907.18 g ground beef
- 236.59 ml onion, chopped
- 236.59 ml green pepper, chopped
- 2 garlic cloves
- 236.59 ml fresh corn or 236.59 ml frozen whole kernel corn
- 453.59 g can stewed tomatoes
- 425.24 g can tomato sauce
- 113.39 g can mild green chilies, chopped
- 4.92 ml chili powder
- 4.92 ml ground cumin
- 16 corn tortillas
- 453.59 g monterey jack cheese or 453.59 g white cheddar cheese, shredded
- 226.79 g jar salsa
- 29.58 ml green onions, chopped
Directions See How It's Made
- In large skillet, heat oil over high heat. Add beef, onion, pepper and garlic. Saute, stirring constantly, until meat is browned and onion is tender-about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl.
- In same skillet, heat stewed tomatoes, toamatoe sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
- Heat over to 400 degrees F. Spoon 1/2 cup sauce into bottom of shallow 3 quart oval baking pan or 9x13 inch baking dish. Stir 1/2 cup sauce into meat mixture. Working on waxed paper, dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas.
- Stir any remaining meat mixture into sauce. Pour over enchilada. Sprinkle with remaining cheese. Spoon salsa over top. Bake 25 to 30 minutes, or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately.