Cheese and Bean Enchilada Casserole

Recipe by ranch-girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine the flour and oil in 2 quart saucepan and stir til smooth.
  • Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
  • Add garlic, onion, salt, oregano, and red chile to the sauce.
  • Bring to a boil over medium heat, stirring frequently.
  • While sauce is heating, grate the cheese and drain the can of beans.
  • When sauce has boiled and thickened a bit, remove from heat.
  • Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
  • Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
  • Spread beans in an even layer on top of the tortilla layer.
  • Spread cottage cheese on top of bean layer.
  • Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
  • Spread 1/2 of the remaining sauce over this.
  • Put a second layer of 6 tortillas on top.
  • Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
  • Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
  • Serve with sour cream if desired.
Advertisement