Chicken Enchilada Casserole

February 28
 
Chicken Enchilada Casserole




I got this tasty recipe from my mom. My version turned out differently than hers, and I'm not really sure why. I did use slightly different amounts, but it shouldn't have affected it that much. The amounts I used are in parentheses.



Ingredients

3T cooking oil (This is for heating and softening the tortillas. Mom and I heat them up in a hot skillet with no oil. Sounds healthier!)
8 corn tortillas (I used 13.)
1 pound ground beef (3/4 lb ground beef. It's all I had.)
1 small onion, chopped
1 16 oz. can refried beans
1/4 cup hot taco sauce (1/2 cup)
1/2 tsp salt
dash of garlic powder (dash dash of garlic salt, so I didn't add as much regular salt)
1/3 cup sliced black olives (umm, no thanks!)
2 (10 oz.) can enchilada sauce (1 can)
1 1/2 cups shredded cheddar sauce (6 ounces) (Who measures cheese?!)

I also added corn and jalapenos. 

Cook ground beef and onion in pan.  Remove from heat, drain off fat.

While this doesn't look quite so yummy, it tasted pretty good!

Stir in beans, taco sauce, salt, garlic powder, and olives into beef mixture.
 
Heat tortillas in a small non stick pan heated on medium high with no oil, about 60 seconds on each side, or until soft.

Fill tortillas with mixture and roll up.  Put some sauce in bottom of in 12x8x2 pan and roll filled tortillas in sauce and lay seam side down in pan.  Cover with more sauce.  Cover pan with foil and bake at 350 for 30 minutes or until hot.

 
 Put cheese on and bake uncovered until melted. 

I made a box of Mexican rice to go with the enchiladas. Yum!