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Enchilada Casserole I

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Milligan Estate in Crandall, Texas in 2000.

Ingredients Edit

Description Edit

  1. In large skillet heat oil over high heat.
  2. Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned.
  3. Drain off fat.
  4. Stir in corn and remove mixture to large bowl.
  5. In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato.
  6. Heat oven to 400°F.
  7. Spoon ½ cup sauce into bottom of shallow baking dish.
  8. Stir ½ cup sauce into hamburger mixture.
  9. Working on waxed paper dip a tortilla in sauce then fill with ¼ cup meat mixture and 2 tablespoons cheese.
  10. Roll up and place in baking pan.
  11. Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas.
  12. Sprinkle with remaining cheese.
  13. Spoon salsa over top and bake 30 minutes.
  14. Sprinkle with chopped onions and serve immediately.

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