RCI-SW.004.0019.001
Enchilada Casserole I
In large skillet heat oil over high heat. Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned. Drain off fat. Stir in corn and remove mixture to large bowl.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- 2 pounds
- 1 cup
- 1 cup
- 2 cloves
- 1 cup
- 16 ounce
- can chopped mild green chilies4 ounce
- 1 teaspoon
- 1 teaspoon
- 16 unit
- 1 pound
- jar prepared salsa8 ounce
- 2 tablespoons
- 15 ounce
Method
1
Heat corn oil in a large skillet over medium-high heat. Add lean ground beef and cook until browned, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if necessary.
2
Stir in chopped white onion, green pepper, and garlic. Sauté until the vegetables soften, approximately 5 minutes.
3
Add fresh corn kernels, canned stewed tomatoes, and canned chopped mild green chilies to the beef mixture. Mix well.
4
Season the filling with chili powder and ground cumin, stirring to combine evenly. Simmer for 5 minutes to allow flavors to blend.
5
In a small bowl, combine the prepared salsa and tomato sauce to create the sauce for the casserole.
6
Preheat oven to 350°F (175°C). Spread a thin layer of the salsa-tomato sauce mixture on the bottom of a 9×13 inch baking dish.
7
Warm the corn tortillas briefly (in a dry skillet for 15-20 seconds per side or wrapped in a damp towel in the microwave for 30 seconds) to make them pliable.
8
Dip each warm tortilla into the salsa-tomato sauce, coating both sides lightly. Fill with 3-4 tablespoons of the beef mixture and a handful of shredded Monterey jack cheese, then roll tightly.
9
Arrange the filled and rolled tortillas seam-side down in the prepared baking dish, fitting them snugly in two rows.
10
Pour the remaining salsa-tomato sauce evenly over the enchiladas, ensuring all are covered. Top with the remaining shredded Monterey jack cheese.
11
Bake at 350°F (175°C) for 35 minutes until the casserole is hot throughout and the cheese is melted and lightly golden on top.
35 minutes
12
Remove from oven and garnish with chopped green onion before serving.