Enchilada Casserole

Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Creamy Chicken Enchiladas

 

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.

 

Creamy Chicken Enchiladas Recipe

 

Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided

 

Preheat oven to 350 F.  Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil.  Grease or spray foil to prevent sticking.  Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up.  Place, seam-sides down, in foil-lined pan.  Top with salsa and remaining cheese.  Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted .  Top with the rest of cilantro and sour cream.

 

(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)

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