Last night's dinner was so simple and yet oh so delicious. I usually make enchiladas casserole with a lot of goodies, but since I haven't been grocery shopping in a while, I was really lacking in the goodies department. I basically made cheese enchiladas, but layered like a casserole. It was a HUGE hit with the family and there were NO left overs after this simple dish.
Here is the recipe!
Ingredients:
8 oz Pepperjack Cheese, shredded
8 oz Sharp Cheddar Cheese, shredded
1 small can of diced black olives
1 medium size can of green enchiladas sauce
16 corn tortillas
Directions:
1. Preheat oven to 375 degrees. Spray a 13x9 pan with nonstick cooking spray.
2. Take 4 of the corn tortillas and cut them in half. Layer the bottom of the baking pan with the halved tortillas, cut side touching the edge of the pan.
3. Drizzle a little bit of the green sauce over the tortillas.
4. Top with 1/3 of the cheese (both Pepperjack and Cheddar). Top with 1/2 of the chopped olives.
5. Take 8 tortillas and cut into small strips. Layer over the cheese. Drizzle more green sauce over tortilla strips. Layer with another 1/3 of cheese and remaining olives.
6. Take remaining 4 tortillas and cut in halves. Layer the tortillas on top of cheese just like you did with the bottom tortillas. Top with remaining cheese and green sauce.
7. Cover with foil and bake about 35-40 minutes. Casserole should be bubbly and cheese completely melted. Let stand about 10 minutes before serving.
Side Notes
Some of my usual casserole add-ons:
1. Seasoned ground turkey (already cooked) to the layers.
2. 1 can of corn, drained
3. 1 can of whole black beans, drained
4. Sauteed onion and garlic
This casserole is so easy and can be modified any which way you like. I've made veggie enchiladas casserole before too. That was an excellent version of the 'ol stand by. I added squash, celery, carrots, onion and garlic. It was quite tasty. Have fun with this recipe and make it your own. :-)
Enjoy!
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