https://www.recipefuel.com

Home
High In...
Berdies Cheese Enchilada Casserole

Start Reading Mode

min

0 0

Share
2 Views
Like 0

Ingredients

Adjust Servings:

	35 (4 1/2 inch) corn tortillas
	2 (10 ounce) cans red enchilada sauce (i like to use hot)
	1 lb mexican blend cheese (munster also works well)

Nutritional information

670.1

Calories

297 g

Calories From Fat

33.1 g

Total Fat

18.2 g

Saturated Fat

95.3 mg

Cholesterol

1376.2 mg

Sodium

68.1 g

Carbs

9.1 g

Dietary Fiber

6 g

Sugars

28.3 g

Protein

275g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Berdies Cheese Enchilada Casserole

Name: Berdies Cheese Enchilada Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5-6
Cuisine: American
Ingredients: : 35; : 2; : 1

Features:

Cuisine:

American

This was a good way for me to use up some kinda tough storebought corn tortillas (tortillas too tough to eat warmed and out-of-hand are usually excellent for this type of dish). used homemade enchilada sauce instead of canned (Recipe#71916 ), and I added some leftover shredded rotisserie chicken that I needed to use up because this seemed like a good place to put it. I also only needed about 12 tortillas, but I think mine were 6 inch instead of 4 inch. I didn't get to snap a picture before DH dug into it and messed it up, but I topped it with some chopped green onions, sour cream, and sliced avocado when it came out of the oven. This was a good "not much time before work" or "don't feel like cooking anything elaborate" kind of recipe, and DH seemed to enjoy it quite a bit (which is always a major bonus). Thanks for posting! Made for PAC Fall 08

60 min
Serves 5
Easy

Ingredients

Directions

Berdie’s Cheese Enchilada Casserole, If you love red enchiladas this is a fast, easy and non-messy way to enjoy them This recipe is also great for potlucks , This was a good way for me to use up some kinda tough storebought corn tortillas (tortillas too tough to eat warmed and out-of-hand are usually excellent for this type of dish) used homemade enchilada sauce instead of canned (Recipe#71916 ), and I added some leftover shredded rotisserie chicken that I needed to use up because this seemed like a good place to put it I also only needed about 12 tortillas, but I think mine were 6 inch instead of 4 inch I didn’t get to snap a picture before DH dug into it and messed it up, but I topped it with some chopped green onions, sour cream, and sliced avocado when it came out of the oven This was a good not much time before work or don’t feel like cooking anything elaborate kind of recipe, and DH seemed to enjoy it quite a bit (which is always a major bonus) Thanks for posting! Made for PAC Fall 08

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Pre-Heat Oven to 350 Degrees.
2 Done	in a 2 1/2 Quart Banking Dish Layer Tortillas, Sauce and Cheese Until the Dish Is Full.
3 Done	Bake For 20 to 30 Minutes Uncovered.
4 Done	Enjoy!