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“Have been making a variety of this for a while. Husband said this was better than the last, so am writing it down. If anyone makes this, please consider changing it up to suit your family's tastes...”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. If your making your own enchilada sauce, start it first. We really like this recipe: http://www.food.com/recipe/homemade-enchilada-sauce-222519.
  2. While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic. Saute the meat (chicken or beef) in a large saute pan with the veg. Start the saute with a tbl or so of EVOO. Sprinkle with a bit of salt and pepper.
  3. Once the meat is cooked, drain the pan of the excess oil/grease, if any.
  4. Add in the tomatoes and green chiles. Saute a bit longer -- warming the tomatoes and chiles. (Can use a can or two of rotel if you don't have fresh).
  5. Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture. Take the mixture off the heat.
  6. Cut the tortillas in half. Spray a light covering of EVOO in 9X12 pan. Place a thin layer of the enchilada sauce on the bottom of the pan. Add a layer (1/3) of the tortillas on the bottom of the pan. Place 1/2 of the veg / meat mixture on top of the tortillas. Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas. Pour or spoon enchilada sauce on top of last layer. Top with last 1/2 of the cheese.
  7. Bake at 350 for 20 min to warm all of the ingredients. Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much. Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
  8. Top with sour cream, cilantro, serve with corn chips and salsa -- Enjoy!

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