Easy ethnic enchiladas

 

Need a weeknight meal? Try this enchilada casserole.

Need a weeknight meal? Try this enchilada casserole. Photo by: culinary.net

 

Family Features

 

 

If your family is looking for a simple way to serve up a south-of-the-border classic, this enchilada casserole can be your ticket to a warm, filling meal.

 

Find more meal ideas at culinary.net.

 

 

 

ENCHILADA CASSEROLE

 

 

Nonstick cooking spray

 

1 medium yellow onion, chopped

 

12 ounces ground beef

 

1 1/2 teaspoons chili powder

 

3/4 teaspoon ground cumin

 

15 ounces pinto beans, drained

 

20 ounces diced tomatoes and green chilies, undrained

 

1 1/2 cups sour cream

 

3 tablespoons flour

 

1/2 teaspoon garlic powder

 

12 corn tortillas, 6 inches

 

20 ounces enchilada sauce

 

8 ounces shredded cheddar cheese

 

1/2 cup green onions, chopped

 

 

  • Heat oven to 350 F. Spray baking dish with nonstick cooking spray.

     

  • In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.

     

  • Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.

     

  • In small bowl, combine sour cream, flour and garlic powder.

     

  • Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 ounces enchilada sauce. Repeat layers. Bake 35-40 minutes. Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.

     

     

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