Amazing Stacked Enchiladas
Slightly spicy with chiles, perfectly creamy, and leftovers that I want to hide from everyone else, because they're MINE! Pictured with salsa added.
Ingredients
- 1/2 c dry casserole sauce mix*
- 1 c water
- 1 c chicken broth or beef broth
- 1 c sour cream
- 1/2 c diced green chiles or canned tomatoes with green chiles
- 1-2 c cooked ground beef or chicken
- 1 T taco seasoning
- 9 corn tortillas
- 2 c shredded cheddar cheese
- 2 green onions, washed and thinly sliced
Instructions
- Combine dry casserole sauce mix and water, whisking well. Microwave for 3 minutes and stir; continue microwaving at 1 minute intervals until sauce is thick. (See link in post for recipe for this mix)
- Add broth, sour cream, and chiles to mixture and combine well.
- Preheat oven to 350°. Combine and warm the cooked beef or chicken and taco seasoning
- Heat a non stick pan and spray with non stick spray or add a swirl of olive oil. Warm the corn tortillas until very slightly browned.
- In an 8" square pan or 9" pie plate, build layers of sauce, tortillas, seasoned meat, and cheese. Use 3 tortillas on each of 3 layers, with 2 meat layers between them. I like the sauce on the bottom and the top, but you can layer it however you want.Add a final topping of cheese and chopped green onions.
- Cover with foil and heat in oven about 30 minutes, until hot and bubbly.
Notes
*may substitute 1 can cream of chicken or cream of mushroom soup for the casserole sauce mix in the recipe ingredients. Details for the sauce mix on linked recipe.