See Also: Cheese Dishes · Mexico
Enchilada Casserole
2 cups Salsa Para Enchiladas Verdes or 1 jar Grandma Dorothy's Enchilada Sauce
12 (6 inch) corn tortillas
2 tablespoons olive oil
2-1/2 cups shredded Cheddar or Toma cheese
1/2 cup chopped onion
1 cup shredded lettuce
1/2 cup chopped fresh tomatoes or Pomi boxed tomatoes
Pour enchilada sauce into a flat bottomed casserole. Microwave 2 minutes. Set aside. Rub both sides of tortilla with oil; place in 2 stacks of 6 tortillas each. To soften, wrap each stack in waxed paper and Microwave one stack on High 1 minute. Repeat with other stack. Dip each tortilla into salsa and place in another casserole, stacking with cheese and onions, 2 stacks of 6 tortillas each. Pour remaining sauce over. Cover with waxed paper, Microwave at 70% power 12-15 minutes. Garnish with tomatoes and lettuce. Olive are good, too!
Recipe created 1995-01-01.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.