Monday, February 1

Good Eating Monday: Easy Enchilada Casserole!

Today's delicious Good Eating recipe is a new Pinterest recipe I tried, called, "Enchilada Casserole!"
 I have Cilantro growing at this time of year, so I like making Mexican this time of year for our Sunday Nite crowd of Air Force kids !
I made a mistake though--in  joting down the recipe on paper I didn't notice the tomato sauce can size was 8oz! 
I used a regular size can, so it made my first try a bit mushy. Even so, it was tasty and every bite got devoured!
Because I used a 9 x 13 pan, I doubled the recipe. 20 year old Air Force guys eat 2 or 3 servings each!
It's a little like Lasagna, except you're using tortillas cut into quarters instead of noodles.

Enchilada Casserole

1 lb. ground turkey (or beef)
1 medium onion, diced
1 Tablespoon Chili Powder
1 8oz can tomato sauce
1 4 oz can sliced black olives, drained
1 1/2 cup grated cheddar cheese (2% or reg)
4 10" flour tortillas (Or more depending on coverage you like & pan shape. You'll need tortilla quarters for 3 layers.)
2 Tablespoons or less of light spreadable butter
1/2 cup water
2 or 3 diced green onions for garnish
Optional: Add 1 or 2 teaspoons Cumin & Tumeric plus 6oz can Green Chili's. 

Pre-heat oven to 400 degrees Spray a or 8x10 medium casserole dish with oil spray. Cut tortillas in quarters. You'll need enough pieces for 3 layers. Just butter the pieces going on the bottom of casserole dish and lay them in the bottom, butter size down. (I'm not convinced this is absolutely necessary, since pan is oil sprayed, but you can make that choice.) Cover baking dish bottom evenly.

In a skillet over med-hi heat, saute turkey & onions. (green chili's, too, if you want to use them.) Option to drain grease. Scoop 1/2 of sauce mix over first layer of tortillas. Sprinkle with 1/2 cup cheese and a few olives. Cover with another layer of Tortilla quarters. Cover with remaining meat-sauce mix, another 1/2 cup of cheese and more olive. Layer with last layer of tortilla quarters, last 1/2 cup of cheese and remaining olives. Drizzle 1/2 cup of water over top, then place in oven to bake at 400 for 35 minutes. (Or 350 for 40 worked fine, too.)  When bubbly and edges brown, remove from oven and let stand 5 minutes. Garnish with green onions. Serve with sour cream & salsa & tortilla chips on side. Serves 6-8.
 (To serve 8 - 10 hungry adults, double recipe for a 9 x 13 pan.)

Improvements I recommend:
Use the right size tomato sauce: 8oz
Add Cumin & Tumeric spices to taste
Add a 6oz can of Green Chili's, drained
Expect to use more Tortilla's to get whatever coverage you desire
Maybe skip buttering--seems frivolous.
When doubling for a 9 x 13 pan, stick with 8 oz. can of tomato sauce plus add 1 (15oz) can of diced tomatoes and skip adding any extra water.
Recipe from Jen's YummyHealthyEasy
Eat up, me hearties, yo-ho!

1 comment:

Diane Lynn said...

Great recipe B! I'm looking forward to trying it. I've been looking for something new to make the family. This looks delicious.

Diane Lynn

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