Enchilada Hotdish

Recipe by Wendelina
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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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