Enchilada Casserole

Another fan favorite! My kids love this & quite frankly, so do I!!! It's one of those things I have been eating since I was little and just can't give up. Super tasty and super easy to make. My recipe here is full fat, but you can substitute ground turkey & the low-fat or non-fat versions of sour cream, cream of chicken soup, cheese & even get the lower carb tortillas and it will still be really good.

Enchilada Casserole

Preheat Oven to 350F.

1 lb Ground Beef
1 can Cream of Chicken Soup
1 16oz can Las Palmas Enchilada Sauce
1 4oz can of diced anaheim chiles
1 lb of colby-jack cheese
8 oz Sour Cream
12 Large White Corn Tortillas (Soft Taco Size - cut into quarters)
Lawrys Seasoned Salt
Chili Powder
Red Pepper Flakes
Garlic Powder.

Brown the meat in a pan(drain off excess fat) with seasoned salt, chili powder, red pepper flakes & garlic powder to taste(i use approx 1 tsp of each). Add diced chiles & soup and then slowly stir in the enchilada sauce. (This order does matter!!! If you put the enchilada sauce first you will get lumps of the soup - yuck). Bring to a boil and then turn down to low. Simmer together for about 10 minutes. Add sour cream & turn off the heat.

In the bottom of a 13x9 pan, put a little bit of the sauce in the pan & then layer the bottom with about 1/2 of the tortillas. Ladel about 1/2 of the sauce left on top of the tortillas and sprinkle about 1/4 cup of the cheese on top. Put the rest of the tortillas on it and then on top of it the rest of the sauce. sprinkle the remaining cheese on top and bake for 20 minutes in the oven.

Let stand a few minutes before serviing - I have burned my mouth many a time being too anxious to eat this yummy meal!!!