ip 6 tortillas in the enchilada sauce, and place them in
Empty all enchilada sauce into a bowl for dipping shells.
Dip the corn tortilla shells (6) into sauce.
Place flat on bottom of 14 x 10 x 2-inch baking pan.
Sprinkle layer of cooked ground beef, layer of chopped onion and a layer of grated cheese.
Dip remaining 6 shells and repeat layers.
If there is any extra sauce, it may be poured over casserole.
Cover with foil; bake in preheated oven at 400\u00b0 for approximately 45 minutes, or until bubbly.
Brown ground chuck in large skillet, drain off excess fat. Add onions and seasonings.
Add tomato sauce, enchilada sauce and green chilies.
Cook slowly until meat is done.
Grease large baking dish (9 x 13-inches).
b>enchilada sauce into the bottom of a 13 x 9-inch casserole
ix.
Spray a large casserole dish with Pam (or butter
s directed.
Spray a casserole-baking dish with oil spray
tir chicken, 1/2 cup enchilada sauce, and black pepper into
o the top of the casserole dish.
Bake at 350
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350\u00b0 for 35 minutes. I use nonstick aluminum foil to cover while cooking.
he green enchilada sauce and 1/3 of the Mexican cheese on
Add pinto beans.
Pour enchilada sauce into a bowl.
). Spray a 3-quart casserole dish with cooking spray.
thin layer of the enchilada sauce to coat the bottom
at.
Mix soup with enchilada sauce and water until well
Preheat oven to 375\u00b0F (190\u00b0C).
Lightly butter a 2-quart casserole.
Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce.
Pour into prepared casserole.
Bake about 20 minutes, until heated through.
Remove from heat.
Spread sour cream on top.
Sprinkle with grated cheese and reserved crushed corn chips.
Bake 5 more minutes until cheese is melted.
Makes 6 servings.
hiles, half of the green enchilada sauce and full can of
br>Stir in the green enchilada sauce, the sour cream and
ombine cumin, chili powder and enchilada sauce. Pour 1/3 of
Brown beef and onions in microwave on High for 4 minutes. Drain if necessary.
Stir to crumble meat.
Add enchilada sauce and soups.
In a 3-quart casserole dish, layer tortillas, meat mixture and cheese.
Repeat layers, except cheese.
Microwave on Medium about 20 minutes or until heated through.
Top with grated cheese and let stand until melted.
can of green chili enchilada sauce; cover with tortillas. Tear