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Microwaved Enchilada Casserole

fast.cook's picture
Ingredients
  Butter/Regular margarine 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Canned tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Chopped fresh parsley 2 Tablespoon
  Chili powder 5 Teaspoon
  Bay leaf 1
  Pepper 1⁄8 Teaspoon
  Ground chuck 1 Pound
  Chopped onions 3⁄4 Cup (12 tbs)
  Canned retried beans 16 Ounce (1 Can)
  Taco sauce 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Garlic powder 1 Dash
  Corn tortillas 12
  Shredded cheddar cheese 6 Ounce (1 1/2 Cup)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
Directions

Place butter in 1 1/2-qt. glass casserole.
Microwave at high setting 1 minute, or until melted.
Add 1/2 c. onion and celery.
Cover and microwave at high setting 4 minutes, or until tender.
Stir in tomato sauce, parsley, chili powder, bay leaf and pepper.
Cover and microwave at high setting 5 minutes.
Remove bay leaf.
Crumble ground chuck into 2-qt. glass casserole.
Add 3/4 c. onion.
Microwave at high setting 3 minutes.
Stir to break up meat.
Pour off excess fat from meat.
Stir in retried beans, taco sauce, salt and garlic powder; set aside.
Wrap a stack of 6 tortillas in plastic wrap.
Slit plastic wrap to allow for escape of steam.
Microwave at high setting 1 1/2 minutes, or until soft.
Repeat with 6 remaining tortillas.
Place a generous 3/4 c. meat mixture on each tortilla and roll up.
Pour half of the sauce into 12x8x2" (2-qt.) glass baking dish.
Place filled tortillas, seam side down, in sauce in baking dish.
Pour remaining sauce over tortillas.
Cover with waxed paper.
Microwave at high setting 9 minutes, or until hot, rotating dish one-quarter turn after 5 minutes.
Sprinkle with cheese and olives.
Microwave at high setting 2 minutes more, or until cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Preparation Time: 
5 Minutes

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