8/23/2023 0 Comments Enchilada casseroleMaybe it was because I used white corn tortillas instead of thicker yellow corn tortillas?Īs described in the review from "Pam-I-Am", the layers merged together as the corn tortillas turned to mush, making it more like a layerless cassarole. Directions Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. After 50 minutes, I took it out of the oven since the cheese started to brown.Īs described in the review from "Pam-I-Am", the layers merged together as the corn tortillas turned to mush, making it more like a layerless cassarole. Place half of the tortillas in the bottom. Ingredients 1 can (10 ounces) enchilada sauce 1 pound ground beef (90 lean) 1 cup salsa 6 flour tortillas (10 inch) 2 cups fresh or frozen corn 4 cups. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined set aside. Stir pinto beans and undrained chili peppers into meat mixture set aside. The only ingredient variation was the use of a "Mexican 5-cheese" blend of grated cheese instead of cheddar. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink drain. I assembled all ingredients per the receipe in an oval 10.5 x 8 inch cassorole dish (about 2.75 inches deep), and it was filled to with a 1/4 inch of the top. When they were done cooking, I tossed the bones, and shredded the meat, and used some of the leftover diced tomatoes and chiles to line the bottom of the cassarole dish. Layer 1/2 of the tortillas, meat mix then cheese, repeat. In the baking dish, spread a little of the sauce on the bottom. Stir in milk, soups, onion, green chiles and enchilada sauce. You can cut the tortillas to fit if needed. In skillet, brown meat until done, drain. Lay half of the tortillas in the bottom of the dish. In a 8×8 casserole dish, pour the reserved enchilada sauce and spread to cover the bottom. ![]() ![]() I cooked them over medium heat in a large skillet with 1 can of diced tomatoes with green chilies, a few cloves of minced garlic, and 1 cup of chicken broth. Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. I decided to use 6 skinless chicken thighs, since I figured they wouldn't dry out as much as chicken breasts.
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