Easy Enchilada Casserole

This is something easy to make when you have a few cups of leftover chopped meat such as chicken, pork, or turkey.

Easy Enchilada Casserole

12-15 corn tortillas

3 c. cooked meat, chopped

16 oz. can red enchilada sauce

1 small can of diced green chilies

14 oz. can petite diced tomatoes, drained

1 medium onion, finely chopped

3 c. cheddar cheese, shredded

8 oz. can green enchilada sauce

Directions:

1. Grease a 9 x 13 baking dish.
2. Spread a thin layer of red enchilada sauce across the bottom.
3. You will make a total of three layers. Make the first two layers by layering items in this order: 4-5 corn tortillas, meat, chilies, tomatoes, onions, red enchilada sauce, cheese.
4. The last layer has 4-5 corn tortillas, meat, chilies, tomatoes, onions, red enchilada sauce, and all of the green enchilada sauce reserving the last layer of the cheese for later.
5. Cover with foil and bake 375* for 35 minutes.
6. Remove foil and top with remaining cheese and bake uncovered until cheese has melted.
7. Remove from oven and let sit 10 minutes before cutting into wedges.

Comments

[liannallama v]

OMG! I'm sooooo hungry and that looks SOOOOO good!

[karla]

This looks so good! Looks like you have been cooking a lot lately!

XXX
Karla

[Term Papers]

ohh i am too hungry, i wanna eat this, so pass me a plate :P

[kerri]

oh, i am making this tomorrow. i'm needing recipe ideas so yay!

[kerri]

i'm quite excited about this one! and it looks easy! :)

[W Hotel New Orleans]

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