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Enchilada Casserole/Stove Top Enchiladas Recipe

   
 

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     Enchilada Casserole/Stove Top Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   45 min

Ingredients
1 l/2 lbs hamburger
1 onion
4 cups tomato juice
1/4 cup butter or margarine
3 TB El Pato Sauce
1 cup water
3 heaping TB cornstarch
12 corn tortillas
3-4 cups grated cheese
 

Instructions
Brown hamburger with 1/2 of onion chopped. While hamburger is browning prepare sauce.
Add 1/4 cup butter and remaining 1/2 onion to tomato juice. Add salt to taste and El Pato sauce. Heat tomato juice to boiling. When juice is boiling add cornstarch to water and stir until cornstarch is dissolved. Add to tomato juice. Reduce heat and stir while juice thickens. Add water to sauce until desired consistency. Simmer on low for 15 minutes.
Put casserole together in 9 x 13 pan. Add small amount of sauce to cover bottom of pan. Tear 4 tortillas in quarters and layer on bottom of pan. Add 1/3 of meat, 1/3 of sauce, & 1/3 of cheese. Repeat 2 more times for a total of 3 layers ending with cheese on top. Bake for 30 minutes at 350 degrees.
To make Stove Top Enchiladas prepare meat and sauce the same as for Enchilada Casserole. Instead of putting in 9 x 13 pan, fry tortillas in about 1 inch of hot oil for 30 seconds. Place tortillas between newspaper or paper towels to drain. Make as many as desired in advance. To make, put small amount of sauce on plate, place 2 tortillas side by side on plate. Add meat, sauce, & cheese. Top with 2 more tortillas. Put on more sauce & cheese.
Serving Suggestions
Serve with shredded lettuce & sour cream. May also serve with corn.


Originally Submitted
11/11/2013





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