ANSWER: 1 - Because you don't have to try and roll them without the tortillas falling apart on you (who hasn't this happened to),
2 - Because you can really fill up the pan with the layering. No wasted space equals lots of food!
3 - Because they tasts JUST AS GOOD AS THE REAL THING! :)
Enchilada Casserole
1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can black beans
1 (12 ounce) can diced tomatoes
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
3.In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix tomatoes, beans and 1/2 cup of the prepared enchilada sauce with the meat.
4.Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
5.Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
3.In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix tomatoes, beans and 1/2 cup of the prepared enchilada sauce with the meat.
4.Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
5.Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
This stuff TOTALLY hits the spot!
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