Fold-Over Enchilada Bake

Name: Fold-Over Enchilada Bake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 lb ground beef; 1 large chopped onion; 1/2 cup minced onion (reserved); 2 garlic cloves, minced; 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional); 1 (10 ounce) can Ro-Tel tomatoes; 1 (14 ounce) can stewed tomatoes; 1 (10 ounce) can enchilada sauce; 2 tablespoons of mccormick taco seasoning; 2 teaspoons ground cumin; 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt; 1/4 teaspoon pepper; 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas; 2 (3 ounce) packages cream cheese; 2 (4 ounce) cans chopped green chilies, drained; 1 (4 ounce) can sliced black olives; 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese; 2 green onions, sliced; sour cream (to garnish)

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Recipe by Ranch mom

This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in Taste of Home's Casserole Cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated.

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READY IN: 1hr 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

lb ground beef
1

large chopped onion
¹⁄₂

cup minced onion (reserved)
2

garlic cloves, minced
2

jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
1

(10 ounce) can Ro-Tel tomatoes
1

(14 ounce) can stewed tomatoes
1

(10 ounce) can enchilada sauce
2

tablespoons of mccormick taco seasoning
2

teaspoons ground cumin
¹⁄₂

teaspoon garlic salt or 1/2 teaspoon seasoning salt
¹⁄₄

teaspoon pepper
8

(6 inch) flour tortillas or (6 inch) corn tortillas
2

(3 ounce) packages cream cheese
2

(4 ounce) cans chopped green chilies, drained
1

(4 ounce) can sliced black olives
8

ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
2

green onions, sliced
sour cream (to garnish)

DIRECTIONS

In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
Let sit for 5 minutes.
Serve with sour cream and chopped cilantro.

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