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Mock Enchilada Casserole

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Ingredients
  Butter/Margarine 2 Tablespoon
  Instant minced onion 2 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, chopped (1 Can)
  Italian seasoning 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  White pepper/Black pepper 1⁄4 Teaspoon
  Eggs 2
  Light cream 1 Cup (16 tbs)
  Tortillas/Corn chips - 6 ounce package 6 , torn into pieces
  Monterey jack cheese/Muenster cheese 1⁄2 Pound, cubed
  Commercial sour cream 1⁄2 Pint
  Cheddar cheese 1⁄2 Cup (8 tbs), grated
  Paprika To Taste
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a skillet, saute the onion in butter, until softened.
3) Stir in the tomato sauce, chili peppers, Italian Seasoning, celery salt and pepper.
4) Allow the mixture to simmer for 5 minutes, then remove from heat.
5) In a bowl, lightly beat the eggs and add cream together, mix thoroughly and stir into the skillet.
6) In a 2-quart casserole, place 1/3 of the tortillas at the bottom.
7) Then cover with 1/2 of the sauce and 1/3 of the cubed cheese.
8) Repeat the layers until all the tortillas, sauce and cubed cheese are utilized.
9) Top with the sour cream, then sprinkle with grated Cheddar cheese and paprika.
10) Bake in the preheated oven for 25 minutes, or until thoroughly heated and bubbly.

SERVING
11) Serve the Mock Enchilada Casserole, straight from the oven with a freshly tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

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