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Prep 20min
Total45min
Ingredients10
Servings6
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Ingredients
1
lb. lean ground beef
3/4
cup chopped onions
2
garlic cloves, minced
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/2
teaspoon salt
1/8
teaspoon pepper
2
cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
8
(6-inch) corn tortillas
4
oz. shredded Mexican cheese blend (1 cup)
Sour cream, if desired
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Steps
1
Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
2
Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
3
Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.
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A blend of Mexican cheeses typically includes Cheddar, Asadero, Monterey Jack, and sometimes Oaxacan or a variety of queso fresco—which translates as “fresh cheese”.
An enchilada casserole is often baked in a terra cotta (clay) baking dish called a cazuela. Mexican clay cookware heats up evenly, holds in moisture and is very durable.
All the flavors of traditional enchiladas are here, but no fussy filling and rolling is required. For a New Mexican-style enchilada dish, swap in ground turkey or ground chicken.
To change this up a little, before baking sprinkle 1 cup coarsely crushed corn tortilla chips on top for some texture.
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