Hi, I am Elise. Today, I will show you a way to prepare green enchilada casserole recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Green Enchilada Casserole Recipe
Green Enchilada Casserole is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Green Enchilada Casserole is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook green enchilada casserole using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Green Enchilada Casserole:
- Get 6 flour tortillas; halved
- Get 28 oz green chile enchilada sauce
- Take 1 lb leftover beef taco meat
- Prepare 1 C guacamole
- Get 1/2 C super sweet corn
- Get 1 C cooked spanish rice
- Get 1/2 C salsa verde
- Make ready 1/2 C spicy queso dip
- Make ready 1 lime
- Take 4 oz queso fresco; cbled
Steps to make Green Enchilada Casserole:
- Preheat oven to 375°
- Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps.
- Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish.
- Spread 1/4 of the enchilada sauce across the tortillas.
- Spread the beef across the bottom.
- Spread the guacamole atop the beef.
- Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas.
- Spread the rice, salsa verde, and corn atop.
- Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas.
- Spread spicy queso dip. Squeeze the lime atop.
- Top with remaining three tortilla halves. Add remaining enchilada sauce.
- Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°
- Garnish with queso fresco.
- Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,
- Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini
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