Category: Best Freezer Treasure
First Place Category Winner!
Author:
Catherine Kahn
Recipe Name:
Enchilada Casserole
Recipe Description:
A wonderful, vegetarian casserole that can be prepped and frozen ahead of time or baked right away. Perfect for potlucks too!
Ingredients:
- 2 T butter
- 3 T dried minced onion (or 1/3 cup fresh minced onion)
- 8 oz can tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 can Rotel
- 2 eggs
- 1 cup whipping cream
- 8 oz shredded Mexican style cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 taco size tortillas (torn into approximately 2 inch pieces)
- paprika (optional)
Directions:
Melt butter in a sauce pan over medium heat. Add onion and saute for a minute or so to release flavor. Add tomato sauce, seasonings, and Rotel. Simmer for about 5 minutes. While the sauce is simmering, lightly beat the two eggs, add the cream and mix well. Remove the tomato mixture from heat and add the egg/cream mixture while stirring constantly. Place a small amount of sauce in the bottom of an 8x8" or 9x9" pan. Add 1/3 of the tortilla pieces in a layer, about 1/3 of the sauce, then 2/3 cup of the Mexican cheese. Repeat the layering two more times. Spread the sour cream on top. Sprinkle with the cheddar and paprika (if desired). At this point the dish can be frozen for another time, or baked immediately. If frozen, bake in a preheated 325 degree oven for approximately 45-60 minutes. If freshly made, bake at 350 for approximately 25-30 minutes. It should be heated thoroughly in the center.
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Page updated: 24-Apr-2009
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