Saturday, July 9, 2011

Enchilada Casserole

Easy. Can of enchilada sauce. Leftover taco meat. Crumbled Cojita and fresh ricotta w/egg. Corn tortillas.
Put some sauce in the bottom of a casserole pan (I used the smaller pyrex cake pan), cut tortillas in half, and lay cut side towards the straight edge of the pan. Dip each half in sauce before layering. (Or use the same size souffle dish as the tortillas and no need to cut or piece to cover).
Mix meat, cheese, and an egg. Put in a layer over the tortillas. One could leave it there (like I did), or continue with other layers like beans, more cheese/meat, etc.
Top with a layer of tortillas, cover and bake. About half way through, take cover off, add a bit more sauce, if needed, and cheese. I used a pepperjack cheese.
This easily cuts into squares. I served it with beans (spread on a plate, in the middle pour some green enchilada sauce, heat, then top with cheese), and leafy lettuce.

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