Tomorrow is Cinco de Mayo – the 5th of May! The holiday celebrates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862.
If you’d like to join in the celebration, how about a little Mexican flavor for dinner. Enchiladas are my favorite Mexican food but sometimes you want the flavor of an enchilada but not the work of filling and rolling them – that’s when an enchilada casserole comes in handy!
I am not much of a casserole girl but this enchilada casserole is always a hit at our house. In fact, when I made it last week my husband commented that it is one of his favorites!
The recipe came from my friend Beckie who is a wonderful cook and lady!!
The recipe makes one very full 9 x 13 so I split it into two 8 x 8 size pans and took one of the pans to a family whose mom is in the hospital. The 8 x 8 pan was plenty for our reduced sized family!
Just split the tortillas between the two pans – one dozen in each pan which makes 6 tortillas per layer as there are two layers in each pan.
The casserole is full of lots of cheesy goodness.
So join in the celebrating and enjoy this yummy Enchilada Casserole for Cinco de Mayo. It would be perfect combined with some Mexican rice too!
Here are some other Mexican favorites I have shared:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1 tsp. chili powder
- 2 medium cans of enchilada sauce
- 1 large can stewed tomatoes (I used the petit diced tomatoes)
- 2 small cans sliced olives
- 2 dozen corn tortillas
- 1 lbs. grated cheddar cheese
- Fry meat, onion and garlic
- Drain off fat
- Season with salt and pepper
- Add everything but the olives, cheese and tortillas
- Cook for 20 minutes and add olives
- Put in a 9 x 3 baking dish in layers
- First layer half the tortillas, cover with sauce, layer of cheese
- Repeat ending with cheese on top
- Bake at 350 for 30-35 minutes
Check out what is happening on my other blogs:
Your Homebased Parties
Sweet Pea Baby Shower
Bob’s Red Mill