Chicken Or Beef Enchilada Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon corn oil
• 2 lbs chicken, ground (or beef, ground)
• 1 cup onion, chopped
• 1 cup green pepper, chopped (sweet green pepper)
• 2 garlic cloves, finely chopped
• 1 cup corn, fresh (or frozen whole kernel)
• 16 ounces tomatoes, stewed (1 can)
• 15 ounces tomato sauce (1 can)
• 4 ounces green chilies, chopped (1 can)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 16 corn tortillas (whole grain, ezekiel)
• 1 lb monterey jack cheese, shredded
• 8 ounces salsa, prepared (or 8 oz. tomato sauce)
• 2 tablespoons green onions, chopped

Recipe

• 1 heat oil in large skillet, over high heat.
• 2 add chicken, onion, pepper, and garlic.
• 3 saute, stirring constantly, until meat is browned and onion tender, about 10 minute.
• 4 drain off fat; and stir in corn and remove mixture to large bowl.
• 5 in same skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
• 6 heat oven to 400 degrees.
• 7 spoon 1/2 cup sauce into bottom of shallow 3-quart oval baking pan or 13x9-inch baking dish.
• 8 stir 1/2 cup sauce into meat mixture.
• 9 working on waxed paper, dip a tortilla in sauce and then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
• 10 roll up and place in baking pan; and repeat to make 2 layers of 8 enchiladas.
• 11 stir any remaining meat mixture into sauce; and pour over enchiladas.
• 12 sprinkle with remaining cheese and spoon salsa over top.
• 13 bake 25-30 minute until bubbly and golden brown.
• 14 sprinkle with chopped green onion.
• 15 serve immediately or, if desired, keep warm at edge of grill.