• Jessica’s Delicious Enchilada Casserole

    cassarole

    Nothing beats a great stick to your ribs kind of meal when it’s cold outside or when you just want to curl up on the sofa Sunday afternoon with a full belly and take a siesta.  I enjoyed it in the evening with a glass of red wine, made here in our wonderful state of Texas, and it helped put me to sleep like a baby.  So maybe we could use this recipe as a sleep aid! lol

    This is a simple yet very filling and delicious recipe shared by Jessica Railsback, Credit Analyst Associate with Central Texas Farm Credit.  I hope you enjoy it as much as my family did.

    Utensils:

    • 2 qt. pan
    • wooden Spoon
    • 9×13 glass dish

    Ingredients:

    • 2 lbs. ground beef (browned) – I substituted ground pork for my recipe
    • 1 – 7 oz. can of green chilies
    • 1 – 10 oz. can of cream of chicken soup
    • 1 – 10 oz. can of cream of mushroom soup
    • 1 pkg. of corn tortillas
    • 3 to 4 cups of mexican shredded cheese (or as much as desired)
    • 1/4 cup of Monterrey Enchilada Sauce mix (found at www.elmonterey.com) – I also substituted it with the sauce I found at my local grocery store
    • 2 cups of water.

    Preparation:

    1. Preheat oven to 350°
    2. Layer you 9×13 dish with the corn tortillas
    3. Add the browned meat
    4. Spread the cream of chicken and the cream of mushroom over the meat
    5. Boil your water and the enchilada sauce.  Mix it into a paste then add it as a layer on top of the soup layer
    6. Sprinkle with green chilies
    7. Then cover with cheese and bake for 20 mins.

    And the results are yummy.  Thanks again to Central Texas Farm Credit for sharing such a great recipe.

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