Enchilada Casserole
Enchiladas in red sauce get an easy makeover with this casserole.
Ingredients
- 1 ½ pounds Mexican-style chorizo or ground beef
- 2 cans red enchilada sauce 10 ounces each
- 2 cups frozen diced hash brown potatoes
- 1 can cut green beans 14.5 ounces, drained
- 3 cups cheddar cheese shredded
- 12 corn tortillas
- Salsa, sour cream, lettuce, tomato or other toppings
Instructions
- Preheat oven to 350°F. Grease a 13×9 inch pan.
- Crumble and brown chorizo (or ground beef) in a large skillet over medium heat. Drain any excess oil. Add the potatoes and cook until no longer frozen. Stir in green beans. Add one can of enchilada sauce and bring mixture to a simmer.
- Pour remaining can of enchilada sauce in a shallow bowl. Dip 6 tortillas in sauce, one by one, making sure each side is thoroughly coated. Place tortillas in bottom of 13×9 pan in an even layer. Some overlapping is ok. Add half the meat mixture and sprinkle with half the cheese. Repeat layers by dipping remaining 6 tortillas, spreading with meat mixture and topping with cheese.
- Cover casserole with foil and bake for 20-25 minutes, until bubbly and heated through. Serve with desired toppings.
Nutrition
Calories: 556kcalCarbohydrates: 31gProtein: 26gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 908mgPotassium: 331mgFiber: 4gSugar: 2gVitamin A: 1109IUVitamin C: 6mgCalcium: 348mgIron: 2mg
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