I'm piping in this Friday with a super easy dinner for those busy weeknights when putting together a full-blown meal seems like climbing Mt. Everest. This is one of my favorite go-to meals because it is super easy, supery yummy and I always have these ingredients on hand. To me, it's total comfort food.
True, this particular night the enchilada sauce came from a can (hence the EASY, go-to nature of this recipe), but soon - very soon - I'm going to be posting cheese enchiladas where I MAKE the enchilada sauce from green chilies bought at the Hatch, New Mexico chili festival. Yes ma'am, you read that right. I can't wait to whip those up and share!
Green Chili Enchilada Casserole
Pile of corn tortillas
Big can of enchilada sauce, red or green, your choice
Lots of cheddar cheese - or colby, or co-jack, or whatever - just make sure there's lots of it
Mmmmkay. Got your ingredients ready?
I put a thin layer of enchilada sauce in the bottom of a square pan because you don't want the tortillas to stick to the pan and I like saucy enchiladas. You could also use a 9x13" pan for a large gathering or if you prefer your casserole thin. Toss down a layer of tortillas, overlapping where necessary to fit. Spoon or pour enchilada sauce over tortillas and top with a generous amount of cheese. You could throw in a layer of onions and cilantro here if you are so inclined - or wait till the end so each person can dress theirs to their liking. And repeat until your pan is full. Cook at 375 degrees until cheese is melted and bubbly.
Top with onions, cilantro and sour cream.
Serve with rice and beans, chips and guac. YUM!
Also, very easy to tweak to your preferences. Do you like chicken? Throw it in. Ground beef? Done. How about beans instead? Spread a thin layer or plop spoonfuls on top of the tortillas before saucing it.
I'm linking up with Foodie Friday today!