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Enchilada Casserole- Stacy Hardekopf


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  • 1-1/2 lbs ground chuck
  • 1 onion ,chopped
  • 1-1 lb can chopped tomatoes
  • 1-10 oz can enchilada sauce(medium)
  • 1- 2 1/4 oz can chopped black olives, W/ liquid
  • 1 2 1/4 oz can chopped green chilies, drained
  • 4-5 green onions chopped
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 cup salad oil
  • 10 tortillas, cut in half
  • 1 cup cottage cheese
  • 1 egg
  • 1/2 lb shredded jack cheese
  • 1/2 cupshredded cheddar cheese



Step 1

Brown meat & onion.
Blend in tomatoes, enchalida sauce, chooped black olives with liquid,salt, garlic powder and pepper. Bring to boil, reduce heat and simmer 20 minutes. Heat salad oil, saute tortillas for a few seconds. Drain on paper towels. Beat egg and cottage cheese together. Spread layer of meat sauce in greased 3 qt casserole dish.
Top with chilies and jack cheese. Top with a layer of tortillas. Repeat twice and end with meat mixture. Sprinkle With chopped green onions and add cheddar cheese and any remaining jack cheese. Bake uncovered at 350 for 20 minutes(35 if cold)
Serve on a bed of shreddedlettuce topped with sour cream and hot sauce


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