Wednesday, May 2, 2012

Layered Enchilada Casserole

My friend from church, Sara, shared this recipe a while back.  She said it is family favorite.  She also said it freezes well.  We just enjoyed this for dinner tonight and the girls loved it.

Not a great picture - but yummy still the same!

Layered Enchilada Casserole

1 lb hamburger, browned or 2 cups diced cooked chicken
3 cups shredded colby jack cheese
1 can chopped green chiles
1  8 oz sour cream
burrito size flour tortillas
1  16 oz can refried beans
1  10 oz Old El Paso enchilada sauce

Preheat oven to 350.  Spray a 9 x 13 baking dish with cooking spray.  Mix meat, 1 1/2 cups cheese, sour cream, green chiles and 2/3 of enchilada sauce.  Layer 3 tortillas (going up side of pan), top with half of the beans, then 1/2 of meat mixture.  Layer 3 more tortillas, remaining beans, other half of meat mixture and top with 2 more tortillas.  Pour remaining enchilada sauce over the top and cover with cheese.   Cover with foil and Bake 45-55 minutes until bubbly or heated through.  Garnish with green onion, lettuce and tomato if desired. 

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