Berdie's Cheese Enchilada Casserole
2
People talking
If you love red enchiladas this is a fast, easy and non-messy way to enjoy them. This recipe is also great for potlucks.
- Ready In:
- 40mins
- Serves:
- Units:
2
People talking
ingredients
- 35 (4 1/2 inch) corn tortillas
- 2 (10 ounce) cans red enchilada sauce (I like to use HOT)
- 1 lb Mexican blend cheese (munster also works well)
directions
- pre-heat oven to 350 degrees.
- In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
- Bake for 20 to 30 minutes uncovered.
- Enjoy!
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This was a good way for me to use up some kinda tough storebought corn tortillas (tortillas too tough to eat warmed and out-of-hand are usually excellent for this type of dish). I used homemade enchilada sauce instead of canned (Recipe#71916 ), and I added some leftover shredded rotisserie chicken that I needed to use up because this seemed like a good place to put it. I also only needed about 12 tortillas, but I think mine were 6 inch instead of 4 inch. I didn't get to snap a picture before DH dug into it and messed it up, but I topped it with some chopped green onions, sour cream, and sliced avocado when it came out of the oven. This was a good "not much time before work" or "don't feel like cooking anything elaborate" kind of recipe, and DH seemed to enjoy it quite a bit (which is always a major bonus). Thanks for posting! Made for PAC Fall 08Reply
-
Reply
-
If you love red enchiladas this is a fast, easy and non-messy way to enjoy them. This recipe is also great for potlucks.
