minced 1/2 teaspoon ground red pepper 1/2 teaspoon salt 1 can tomato paste (6 oz) 1 pound ground beef, browned 2 cups cheddar cheese -- shredded 9 corn tortillas to prpare sauce, blend tomato and their liquid with onion and garlic in a blender or food processor. Pour into medium sized sauce pan. Add red pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese. Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.
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Layered Enchilada Casserole
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This Layered Enchilada Casserole is one of the Top 10 Recipes on my site. People rave about how yummy this one is. I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. This recipe is also perfect to make for a freezer meal to save and have later!
Ingredients * 2 cup cooked, shredded chicken (I just toss a few chicken breasts in the slow cooker in the morning to cook) *1 can diced tomatoes, drained (15 oz) *1 can black beans, drained (15oz) *8 oz cream cheese, soft *2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack) *3 flour tortillas (I used 6 inch)
Directions 1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well. 2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones. Top with 1 flour tortilla. 3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese. 4. Double wrap in heavy aluminum foil to prevent freezer burn. Label. Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.
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BEEF ENCHILADA Quick Recipe
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Chicken Enchilada Casserole
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This chicken enchilada casserole is a perfect make ahead meal
Executive chef Jill Garcia Schmidt shows us how to get the family involved in the kitchen by making Victoria’s famous chicken enchilada casserole.
Here is a simple and quick way to make chicken enchiladas. They are delicious and cheesy. PLEASE SUBSCRIBE and Thank you! RECIPE BELOW
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INGREDIENTS 2 1/2 to 3 lbs shredded chicken 18 corn tortillas 16 oz block of Monterey Jack cheese (shredded) SAUCE RECIPE 1/4 cup oil 6 tbls all purpose flour 2 tomato chicken flavored bouillon cubes (Knorr brand) 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp ground cumin 2 tbls ground chili powder 3 1/2 to 4 cups water (depends on how runny you like your sauce)
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