Enchilada Hotdish
Ingredients
- 2 tablespoons butter or 2 tablespoons olive oil ⓘ
- 1 large onion, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 1 lb ground beef (can use chicken instead) ⓘ
- 1 tablespoon chili powder ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon celery salt ⓘ
- 2 (10 3/4 ounce) cans cream of chicken soup ⓘ
- 1 (4 1/2 ounce) can chopped green chilies ⓘ
- 1 dozen flour tortilla, cut in half ⓘ
- 2 (10 ounce) cans enchilada sauce, divided (red or green)
- 1 (16 ounce) can refried black beans ⓘ
- 4 cups mexican cheese, shredded ⓘ
- 1 (10 ounce) can ro-tel diced tomatoes and chilies in lime juice ⓘ
- sour cream (optional) ⓘ
- fresh cilantro (optional) ⓘ
Instructions
- Preheat oven to 350 degrees.
- Lightly coat a 9 x 13 pan with cooking spray.
- In large skillet, melt butter over medium heat. Add onions and garlic and cook until tender; about 5 minutes.
- Add ground beef, chili powder, salt, cumin and celery salt.
- Cook until beef is browned. Drain if too greasy.
- Stir in soup, green chilies and tomatoes. Set aside.
- Place 8 halves of the tortillas in the baking dish - straight edges matching straight sides of the pan - cover the entire bottom on the dish. There will be some overlapping.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans.
- Pour this mixture over the tortillas and spread evenly and sprinkle with 1 cup of cheese.
- Layer 8 more halves of tortilla over this.
- Cover with meat mixture and sprinkle with 1 cup of cheese.
- Layer the last 8 tortilla halves over this.
- Pour remaining can of enchilada sauce over the tortillas and spread evenly. Sprinkle with remaining cheese.
- Bake for 25 minutes or until bubbly and cheese is melted and golden.
- Serve with sour cream and fresh cilantro.
Nutrition & Diet Analysis (per serving)
1045
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).