Green Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A friend of mine's wife made this for us to eat at work. It was delicious and honestly, I'm not a fan of Verde sauce, but on this it was wonderful. Layered like lasagna, it's a simple way to get an enchilada fix! Ingredients:
1 1/2 lbs ground beef or 1 1/2 lbs chicken breasts |
1 (15 ounce) chili, verde sauce |
1 (8 ounce) can tomatillos |
1 large white onion (chopped) |
2 cups cooked white rice |
4 cups shredded cheddar cheese |
1 (8 ounce) can diced tomatoes |
garlic powder or salt or pepper |
6 -8 flour tortillas |
cilantro, green onion, & chopped olives to top |
Directions:
1. Preheat oven to 350 degrees.
2. Cook ground beef, onion until brown, garlic, salt, and pepper.
3. Add cooked rice, tamatillos and diced tomatoes to ground beef, cook on low for about 10 minute stiring occasionally.
4. (Layer like Lasagna) in a 13X9 pan.
5. Pour a little chili verde sauce, enough to cover bottom.
6. Top with two flour tortillos in pan.
7. Put some ground beef mixture on top of tortillas, enough to cover.
8. Then pour a little chili verde sauce over, and top with cheese.
9. Repeat 2x then top with remaining sauce, cheese, cilantro, onion & olives.
10. Bake 20-30 minutes until cheese is bubbly and melted.
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