n 11 x 7-inch casserole dish.
In a large
Directions for Enchilada Sauce:
Saute onion and
ver low heat. Let simmer for 10 minutes to bring out
at.
Mix soup with enchilada sauce and water until well
ip 6 tortillas in the enchilada sauce, and place them in
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.
ix.
Spray a large casserole dish with Pam (or butter
s directed.
Spray a casserole-baking dish with oil spray
Simmer hamburger meat, green chilies, soups and enchilada sauce for a few minutes.
Crush Doritos in bottom of dish.
Dish sauce on top.
Sprinkle cheeses on top.
Put in oven until cheeses melt.
Serve.
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
ix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and
Preheat oven to 350. Prepare enchilada sauce according to package directions
Cut up tortillas into 1-inch strips.
Layer bottom of oblong casserole dish; sprinkle cheese over layer.
Sprinkle with onion and a few tablespoons of sour cream.
Repeat layers until all tortillas and onion are used.
Add rest of sour cream and cheese. Pour enchilada sauce over top.
Bake at 350\u00b0 for 45 minutes.
This recipe will serve 8 people.
jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl
edium bowl, mix the dry enchilada sauce according to package directions
he enchilada sauce into the bottom of a foil pan or casserole
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.
Mix beef, bell pepper and chili powder together and cook until meat is brown; drain.
Add soup, water, enchilada sauce, chopped chilies and some cheese.
Mix well.
Layer tortillas, meat mixture and grated cheese until all is used.
Bake 1 hour at 350\u00b0.
This recipe will serve 10 to 12.
Combine meat, green pepper, onion, chili powder and oregano; cook until meat is browned.
Drain off excess fat.
Remove from heat and add soup, water, enchilada sauce and garlic salt, combining well.
In a greased 9 x 12 x 3-inch casserole dish, place a layer of tortillas, then meat mixture and the cheese. Layer any remaining ingredients, ending with the meat mixture on top.
Refrigerate casserole for 24 hours or, if desired, freeze. To serve, bake at 350\u00b0 for 45 minutes (longer if frozen).
Serves 10.
ink; drain.
Stir in enchilada sauce and salsa; set aside