Enchilada Casserole

This is another classic dinner in our house for two reasons: 1. It is fast, easy, and filling.   2. This recipe can be easily adapted and changed depending on the items you have on hand. 
You will need 1 can refried beans, 1 can corn (or substitute frozen corn, fresh or frozen sliced bell peppers, mushrooms, etc.), 1 can enchilada sauce, 8 oz of salsa, 4-1/2 – 6 soft shell taco tortillas, 1-2 cups of shredded cheese, 1 bag soy crumbles (or substitute meat of your choice) and 1 -2 fresh tomatoes.  
Mix the can of refried beans and salsa in a bowl.  Microwave until warm and soft.  
I used Mrs. Renfro’s Tequila Salsa- usually pricey but on sale recently.  Spread 1/3 of the bean and salsa mixture on the bottom of a 9 x 13 inch baking dish.  
Top with 3 halves of soft taco tortillas.  

Sprinkle with 1/3 of the can of corn, soy crumbles (or another meat of your choice) , and a sprinkling of cheese.    
Repeat first layer 2 to 3 more times, depending on amount of ingredients and level of hunger.    

Pour 1 can of enchilada sauce over the top of the top layer.  
Top with fresh chopped tomatoes.  Bake in a 350 degree oven for 30 minutes or until hot and bubbly. 

Serve with a side of cooked rice.  This meal is one of my favorites and the leftovers are always so satisfying.  
Mommy’s Medley Enchilada Casserole
1. Mix 1 can of refried beans and 8 oz. salsa in a medium microwave-safe bowl.  Microwave until warm and soft – about 1-2 minutes. 
2. Spread 1/3 of the bean and salsa mixture on the bottom of a 9 x 13 inch baking dish.  Top with 3 halves of soft taco tortillas.
3. Sprinkle with 1/3 of the can of corn, soy crumblesand a sprinkling of cheese.  Repeat 2-3 more times.  
4. Pour 1 can of enchilada sauce over the top of the top layer. Top with fresh chopped tomatoes.  Bake in a 350 degree oven for 30 minutes or until hot and bubbly. Serve with a side of cooked rice. 

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