Tried a New Ingredient on my Enchilada Casserole…

Enchiladas were on the menu for Sunday night.  I ended up just making an Enchilada casserole because it is easier than rolling up the individual enchiladas.  Anyway, I forgot that I had bought a can of Green Chili Enchilada sauce, so I went ahead and used it, though I have never tried it and have only used green chilies in a couple of recipes.

It was so good!  The kids loved it too.  If you haven’t tried Green Chile Enchilada Sauce yet, I recommend giving it a shot…

Sorry for the poor photo, I snapped it with my phone…

Leftover Enchilada Casserole Recipe:
Making this casserole is so easy.  I always make it with leftovers from my Taco skillet recipe.

Ingredients needed:

• Leftover Taco skillet (or any combo of chicken/beef, beans, rice, salsa and cheese)
• 12 +/-  corn tortillas
• Shredded cheese
• 15 oz can of Enchilada Sauce (any flavor you prefer)

Directions:

1. Split 4 corn tortillas in half and layer them on the bottom of a greased 7×11 pyrex dish.
2. Spoon half of the taco mixture on top of the tortillas, then cover the mixture with about 1/3 cup of shredded cheese.
3. Follow with these layers: more split corn tortillas, taco skillet mixture, cheese, and finishing with a final layer of tortillas and cheese on top. Then pour the enchilada sauce over the entire casserole.
4. Cook at 375 degree for about 30 minutes or until heated through and cheese is melted on top.

Enjoy!

***Updated to add…***

Would you like to make a cream cheese version of this casserole?  It’s so easy!

Gently mix about 1/2 a block of softened cream cheese with whatever filling you are using. (For the picture above, I used my taco skillet recipe, but this crock pot Creamy Chicken Verde is a nice option as well.)

Assemble the casserole as directed above, then spread the rest of the cream cheese on top of the last layer of corn tortillas and cover with the Green Chile Enchilada sauce and more shredded cheese if desired.

Hope you like it as much as we do!

~Jamie