Prep 20 mins
Cook 30 mins
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
- 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) canchopped 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)
- Sauté in oil, onion, pepper, and garlic.
- Add beef and brown.
- Drain fat and stir in corn.
- Remove to a bowl.
- In same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes.
- Heat oven to 400°F degrees.
- Spoon 1/2 cup of sauce into bottom of 13x9 pan.
- Cut tortillas in fourths.
- Layer tortillas, meat, sauce and cheese.
- Sprinkle salsa on top.
- Bake 30 minutes or until bubbly.
- Sprinkle with chopped green onion.
This was a wonderful recipe, tasted great!I only changed the tortillas to broken tortilla chips and added black olives to the mix! I layered The meat sauce mixture then chips then heavy on the cheese ..repeat!Yummy! Thanks for a great recipe Paula!