Despite the fact that we all love Tex-Mex
food, we had never really cooked meals in that genre at home until we moved to
Texas. A friend brought us a delicious enchilada casserole, and we were
inspired to create our own version! The recipe changes a little each time based
on what ingredients we have on hand, but each time it turns out delicious!
Enchilada Casserole
1 pkg of tortillas, large or small
1 large can of refried beans
1 large jar of your favorite salsa
Sliced black olives (optional)
Shredded cheddar cheese
Chopped cilantro, optional
Spread refried beans on tortillas. Roll up the tortillas and place in a
greased 9”x13" baking dish (I use about a package of tortillas and a half-to-one
big can of refried beans. Layer and stack as necessary). You can also add leftover
rice and/or beans to the refried beans. Pour salsa over the top (cover tortillas
completely or they will dry out). Sprinkle with cheese and sliced olives, cover
with a piece of foil and bake at 350 for about 30 minutes. (I take the foil off
for the last 5-10 minutes.)
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