Recipe--Enchilada Casserole

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.)