Much like my children’s favorite character SpongeBob, We love ourselves some Enchiladas
BUT I work full time, both kids are in school and play sports so the thought of having to heat up the oil to put the corn tortillas in so they don’t crack when you roll them up, and then having to actually hand roll more than a dozen enchiladas does not sound like my idea of a fine Wednesday night.
So why not make it like a casserole? This recipe is wonderful and can be used if you want to roll them the traditional way; my family loves it like this because you get more meat and cheese in each bite and it’s a huge time saver.
If you have a trusted and tried and true recipe for your own enchilada sauce by all means use it (and share it with me while you’re at it) but the canned sauce from your local grocery store is great, inexpensive and a huge time saver!
I hope you like them and if you do please be sure to comment on here or send me pictures to be featured on my Instagram!
As Always Remember to Wash your hands, Wear a mask and Make Good Choices!!
Enjoy!!
No need to Roll with Enchilada Casserole
2lbs Ground Meat
1 cup of diced onion
1 tsp minced garlic
5 tbs Taco Seasoning ( or 1 packet of your preferred brand
15oz Enchilada Sauce
16 oz Shredded Cheese
1 dozen corn tortillas
1. Soften Onions and garlic before adding in the ground meat
2. Drain any excess grease
3. Add in taco seasoning
4. Add half can of enchilada sauce bring to a simmer
5. Lightly coat the bottom of your casserole pan(or aluminum pan) with enchilada sauce
6. When placing the corn tortillas at the bottom of the pan, flip them in the sauce so each side is coated.
7. Begin layering – Tortillas, Cheese, Meat, No Cheese, Tortillas, Sauce –Repeat
8. Cover with Tinfoil, bake at 400 degrees for 20 minutes
9. Remove tin foil and bake for an additional 10 minutes uncovered
10. Serve with Rice and Beans
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