Enchilada Hotdish
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 29.58 ml butter or 29.58 ml olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 453.59 g ground beef (can use chicken instead)
- 14.79 ml chili powder
- 7.39 ml salt
- 4.92 ml cumin
- 4.92 ml celery salt
- 2 (609.51 g) can cream of chicken soup
- 127.57 g can chopped green chilies
- 1 dozen flour tortilla, cut in half
- 2 (566.99 g) can enchilada sauce, divided (red or green)
- 453.59 g can refried black beans
- 946.36 ml mexican cheese, shredded
- 283.49 g can ro-tel diced tomatoes and chilies in lime juice
- sour cream (optional)
- fresh cilantro (optional)
directions
- Preheat oven to 350 degrees.
- Lightly coat a 9 x 13 pan with cooking spray.
- In large skillet, melt butter over medium heat. Add onions and garlic and cook until tender; about 5 minutes.
- Add ground beef, chili powder, salt, cumin and celery salt.
- Cook until beef is browned. Drain if too greasy.
- Stir in soup, green chilies and tomatoes. Set aside.
- Place 8 halves of the tortillas in the baking dish - straight edges matching straight sides of the pan - cover the entire bottom on the dish. There will be some overlapping.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans.
- Pour this mixture over the tortillas and spread evenly and sprinkle with 1 cup of cheese.
- Layer 8 more halves of tortilla over this.
- Cover with meat mixture and sprinkle with 1 cup of cheese.
- Layer the last 8 tortilla halves over this.
- Pour remaining can of enchilada sauce over the tortillas and spread evenly. Sprinkle with remaining cheese.
- Bake for 25 minutes or until bubbly and cheese is melted and golden.
- Serve with sour cream and fresh cilantro.
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RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe