Wednesday, March 14, 2012

Enchilada Casserole

This is not a guilt-free recipe, but it does get some veggies in on the action.  The meat is mixed with zucchini to create the filling for these enchiladas.  It is so GOOD!  I took this recipe from the Recipe Girl, thanks for trick!

  • 1 lb. ground beef or turkey
  • 1 ½ C. onions, finely chopped
  • 1 ½ C. zucchini (2 medium), finely chopped
  • 1 T. vegetable oil
  • 12 corn tortillas
  • 2 ½ C. enchilada sauce
  • 2 C. cheddar cheese, shredded
  • 2 C. pepper jack cheese, shredded
  1. Preheat oven to 350 degrees
  2. Spray a 13” x 9” pan with cooking spray
  3. In a large skillet over medium heat, brown the ground meat , then drain and crumble, reserve
  4. Add the onions and zucchini to the skillet with oil and cook for 3 minutes on medium-low heat
  5. Turn off the heat and add meat back to the skillet with 1 C. of enchilada sauce. 1 C. cheddar cheese, and 1 C. pepper jack cheese
  6. Stir well and add ½ C. of enchilada sauce to the baking pan
  7. Assemble enchiladas by placing 1/3 C. of meat/cheese mixture down the center of each corn tortilla
  8. Wrap each tightly and place seam side down in the pan, cram all of the enchiladas into the pan
  9. Pour the remaining 1 C. of enchilada sauce over the enchiladas and cover with the remaining cheddar and pepper jack cheese
  10. Bake for 30 minutes
  11. Cut into 8 squares and serve with sour cream
Tips and Tricks:
  • I call this Enchilada Casserole because MY enchiladas never stay round in the pan.  They ALWAYS bust open!  It all tastes the same, but they are NOT nice round enchiladas!
  • The zucchini is such a great ingredient in this dish.  Even if you don’t care for zucchini, I encourage you to try it.  It makes a wonderful filling for the enchiladas.
  • Follow my link to make your own homemade enchilada sauce!  It's so much better than the can.

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