***Mim’s Enchilada Casserole

By CheeseDiva

Mol loves this one - it is gluten free with the corntortillas. But, I prefer flour tortillas.

Ingredients

• 1 -24 oz. can Las Palmas Enchilada Sauce – medium - green
• 1-24 oz. can San Marzano Tomato Puree
• 2 lb. gr. chuck
• 1 lge. Red onion, chopped
• 2 garlic cloves, minced
• 2 cans sliced olives
• 2 jars La Victoria Green Salsa Verde - Medium
• 1/2 tsp. salt
• 12 white corn or flour tortillas
• 24 oz.. shredded Sargento 4 Cheese Mexican Mixture (Jack, Cheddar, Azadero, etc. )

Details

Adapted from giadadelaurentiis.com

Preparation

Step 1

Heat together enchilada sauce, water and tomato sauce.
2
•Brown meat with onions and garlic.
3
•Add olives, salt and half the sauce to the meat mixture.
4
•In 2 square pyrex dishes layer two tortillas (dipped in sauce) with meat and cheese. Add two more layers. Pour remaining sauce over casserole and top with cheese. Top each with one jar La Victoria Salsa Verde.
5
•Bake in 350° oven for 25 min.