This gets a 4 1/2 star rating! This is a wonderful Enchilada Casserole.
Our daughter Shanena turns thirty three tomorrow and her pick for dinner was to have Mexican food.
I’m making two big Cheese Enchilada casseroles and 75 taquitos…because she loves them.
I could have done rolled enchiladas, but serving so many this way is so much faster and easier.
I used two chuck roasts cooked in the crock pot all day for the taquitos and one rotisserie chicken.
Spanish rice and refried beans, a Mexican green salad, and Shanena made the most beautiful chocolate cake ever for her special day.
Corn Tortillas, 20
Enchilada sauce, 2 cans – one 15 ounce and one 19 ounce
Sour Cream, 1 Cup
Olives, 2 cans sliced
Green Onions, 3 bunches sliced thin
Garlic, 2 cloves crushed
Onion, 1/2 diced
Shallot, 1 diced
Mexican Cheese, One 24 ounce bag
Herdez Green Chili Salsa, One Cup
Pan Size 14″ long, 12″ wide and 2 1/2″ tall
Combine the enchilada sauce, sour cream and salsa in a large bowl.
Layer all other ingredients and repeat.
Cook at 350 for one hour.
Both casseroles will go into the refrigerator overnight.
Tomorrow I’ll take them to my daughters, cook them in the oven at 350 for one hour.
The cheese will be bubbly hot and this is going to taste sooo good.
This is also one of those dishes that is great to do ahead…make one and freeze the other.
Looks good right?