Enchilada Casserole

Submitted by Ceezie

"This is a great recipe from Family Circle Hometown Classics"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 226.79 g lean ground beef
• 118.29 ml chopped onion
• 4.92 ml chili powder
• 2.46 ml ground cumin
• 113.39 g can diced green chilies, undrained
• 226.79 g light sour cream
• 29.58 ml flour
• 1.23 ml garlic powder
• 48 piece corn tortillas
• 283.49 g enchilada sauce or 297.66 g tomato puree
• 236.59 ml shredded cheese
• tomatoes, chopped
• green onion, sliced

directions

1. In a large skillet, cook the ground beef, onion, chili powder and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in chili peppers; set aside.
2. In a small mixing bowl, stir together sour cream, flour and garlic powder; set aside.
3. Place half of the tortillas in a the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce and 1/2 cup cheese. Repeat layers, except reserve remaining 1/2 cup cheese.
4. Preheat oven to 350 degrees, cover dish with foil. Bake 35-40 min or until bubbly. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 min more or until cheese melts. Top with tomato or onion, if desired.

Reviews

[Sharon123]

Made this for my sister, brother in law and me and we all enjoyed it! There is only a little left. I used Boca veggie crumbles instead of meat. Thanks!