Enchilada Casserole
This is an easy and quick recipe. You can put this together quickly and then bake it while you do other things. You can serve it with a simple salad.
I usually have these ingredients in my pantry and freezer. Corn tortillas freeze well. You can put them in a zip top bag and they will still come apart with a little work. Tomatoes are one of the few things I keep in cans. I always have at least one or two of sauce and diced (paste I buy in a tube). When we get down to the last onion it’s past time for a grocery run‼
Yield: 4-6 servings
Time: 15 minutes prep + 45 minutes baking
9x9 baking dish, sprayed with Pam
350°
Ingredients:
12 corn tortillas
15 oz can tomato sauce
1 med onion chopped
2 cups grated cheese
chili powder
ground cumin
garlic granules
Instructions:
Place a small amount of tomato sauce on the bottom of the baking dish and spread around with the back of a spoon. Line the bottom with 4 tortillas. Pour 1/3 of the tomato sauce on top. Sprinkle chili powder, cumin and garlic on the tomato sauce. Top with 1/3 of the onions and ½ cup grated cheese. Repeat the next two layers in the same way topping all with the remaining cheese. Cover and bake for 45 minutes. Cool for 5 minutes before serving.