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RECIPE SUBMITTED BY Mary Beth DearyYummmmmFOR A STACKED ENCHILADA CASSEROLETry Browning hb meat,(or diced cooked chicken) one can cream chicken,one can cream of mushroom, one regular can enchilada sauce,mix all togeather. Put a little in bottom of 9/13 pan,cover this with flour or corn tortillas( single layer) cover this with some of the meat mixture, diced onions, sprinkle grated cheese( I use Mexican blind) repeat layers. Ending with cheese.. I also add chopped jalapenos to taste
350 untill all bubbly around edges& cheese melts…35/45 min.We prefer corn tortillas
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