Green Enchilada Casserole Recipe by ChefDoogles
Cooking Instructions 1 Preheat oven to 375° 2 Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps. 3 Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish. 4 Spread 1/4 of the enchilada sauce across the tortillas. 5 Spread the beef across the bottom. 6 Spread the guacamole atop the beef. 7 Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas. 8 Spread the rice, salsa verde, and corn atop. 9 Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas. 10 Spread spicy queso dip. Squeeze the lime atop. 11 Top with remaining three tortilla halves. Add remaining enchilada sauce. 12 Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165° 13 Garnish with queso fresco. 14 Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple, 15 Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini 1 Preheat oven to 375° 1 Preheat oven to 375° 2 Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps. 2 Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps. 3 Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish. 3 Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish. 4 Spread 1/4 of the enchilada sauce across the tortillas. 4 Spread 1/4 of the enchilada sauce across the tortillas. 5 Spread the beef across the bottom. 5 Spread the beef across the bottom. 6 Spread the guacamole atop the beef. 6 Spread the guacamole atop the beef. 7 Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas. 7 Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas. 8 Spread the rice, salsa verde, and corn atop. 8 Spread the rice, salsa verde, and corn atop. 9 Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas. 9 Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas. 10 Spread spicy queso dip. Squeeze the lime atop. 10 Spread spicy queso dip. Squeeze the lime atop. 11 Top with remaining three tortilla halves. Add remaining enchilada sauce. 11 Top with remaining three tortilla halves. Add remaining enchilada sauce. 12 Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165° 12 Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165° 13 Garnish with queso fresco. 13 Garnish with queso fresco. 14 Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple, 14 Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple, 15 Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini 15 Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fluffy Pancakes Roast chicken with Lemon and Rosemary Barbacoa Burrito Bowls Kaths Spinach artichoke dip Scrambled Egg Omelette Fluffy Pancakes Roast chicken with Lemon and Rosemary Barbacoa Burrito Bowls Kaths Spinach artichoke dip Scrambled Egg Omelette Caramel cinnamon smores Rice waru Matar Pulao Sarso ka saag Deep fried pork cutlets Vegetable soup Chanadal bade Instant chakli Malai Cake Bal Mithai Caramel cinnamon smores Rice waru Matar Pulao Sarso ka saag Deep fried pork cutlets Vegetable soup Chanadal bade Instant chakli Malai Cake Bal Mithai