Green Enchilada Casserole
Great way to use leftovers and any ingredients laying around. Add or swap whatever you have, just make sure the flavors work together.
Green Enchilada Casserole
Great way to use leftovers and any ingredients laying around. Add or swap whatever you have, just make sure the flavors work together.
Cooking Instructions
- 1
Preheat oven to 375°
- 2
Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps.
- 3
Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish.
- 4
Spread 1/4 of the enchilada sauce across the tortillas.
- 5
Spread the beef across the bottom.
- 6
Spread the guacamole atop the beef.
- 7
Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas.
- 8
Spread the rice, salsa verde, and corn atop.
- 9
Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas.
- 10
Spread spicy queso dip. Squeeze the lime atop.
- 11
Top with remaining three tortilla halves. Add remaining enchilada sauce.
- 12
Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°
- 13
Garnish with queso fresco.
- 14
Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,
- 15
Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini
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