Fold-Over Enchilada Bake

Name: Fold-Over Enchilada Bake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 lb ground beef; 1 large chopped onion; 1/2 cup minced onion (reserved); 2 garlic cloves, minced; 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional); 1 (10 ounce) can Ro-Tel tomatoes; 1 (14 ounce) can stewed tomatoes; 1 (10 ounce) can enchilada sauce; 2 tablespoons of mccormick taco seasoning; 2 teaspoons ground cumin; 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt; 1/4 teaspoon pepper; 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas; 2 (3 ounce) packages cream cheese; 2 (4 ounce) cans chopped green chilies, drained; 1 (4 ounce) can sliced black olives; 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese; 2 green onions, sliced; sour cream (to garnish)

Submitted by Ranch mom

"This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in Taste of Home's Casserole Cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated."

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Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 6

ingredients

1 lb ground beef
1 large chopped onion
¹⁄₂ cup minced onion (reserved)
2 garlic cloves, minced
2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
1 (10 ounce) can Ro-Tel tomatoes
1 (14 ounce) can stewed tomatoes
1 (10 ounce) can enchilada sauce
2 tablespoons of mccormick taco seasoning
2 teaspoons ground cumin
¹⁄₂ teaspoon garlic salt or 1/2 teaspoon seasoning salt
¹⁄₄ teaspoon pepper
8 (6 inch) flour tortillas or (6 inch) corn tortillas
2 (3 ounce) packages cream cheese
2 (4 ounce) cans chopped green chilies, drained
1 (4 ounce) can sliced black olives
8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
2 green onions, sliced
sour cream (to garnish)

directions

In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
Let sit for 5 minutes.
Serve with sour cream and chopped cilantro.

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Reviews

I wasn't real sure about this one, but WOW! I knew my husband & I would probably like it, but my son went LOO-LOO over it! I will have to say that the next time I make it, I'm going to try it with shredded chicken and the green enchilada sauce.... I'll let you know how that one turns out! **Thanks Ranch Mom**

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RECIPE SUBMITTED BY

Ranch mom

4 Recipes

We live in the mountains and home raise our own beef and pork. Located where we are and 40 minutes from the larger grocery stores, we do cook a lot. Found this site and love it.

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