Easy Enchilada Casserole
- Yield 8 servings
This great Mexican casserole can be put together in the morning and baked that night for dinner.
If you refrigerate the casserole in a glass baking dish, place it in a cold oven and bake it at 350F for 15 minutes longer than the recipes says.
- 1 pound ground sirloin
- 2 garlic cloves, minced
- 1/2 cup chopped onion
- Salt and pepper
- 1 teaspoon chili powder
- 2 tomatoes, chopped
- 1 (10-ounce) can enchilada sauce
- 1 (4-ounce) can diced green chiles, drained
- 10 (6-inch) flour tortillas
- 1 1/2 cups shredded reduced-fat Monterey Jack cheese
- 1 cup nonfat sour cream
- Preheat oven to 350F.
- In a large skillet coated with nonstick cooking spray, cook meat with garlic, onion, salt, pepper and chili powder until meat is browned, about 7 minutes. Drain any excess grease. Add tomatoes, enchilada sauce and green chiles. Mix well. Cover and simmer 10 minutes. Cut tortillas into quarters.
- Coat a 13x9x2-inch baking dish coated with nonstick cooking spray and cover bottom with half the tortilla quarters, overlapping slightly. Spoon half the meat mixture over tortillas. Sprinkle with half the Monterey Jack. Arrange remaining tortilla quarters over cheese, overlapping slightly. Spread with sour cream. Spoon remaining meat mixture over the sour cream. Sprinkle with remaining cheese. Bake, covered, 45 minutes. Uncover and bake 5 minutes longer, or until cheese is melted.