Cacerolade Enchiladas (Enchilada Casserole)
 
Yield: 4 servings 
Baking Time: 25-30 minutes 
Temperature: Medium-High Medium, Low, 350 F 
Freezes Well 
 
1 lb.  processed cheese, cubed
13 oz.  evaporated milk
1 lb.  lean ground beef
1 tsp  salt
1 tsp  garlic salt
  shortening
12   corn Tortillas
1/4 cup  chopped green chile or more
1/2 cup  chopped onion
 
Melt cheese in evaporated milk in a heavy saucepan at low heat. Fry beef in a 
medium-sized skillet at medium heat until browned. Drain. Season with salt and 
garlic salt. Heat 1/2 inch of shortening in a heavy pan at medium-high heat. 
Quickly dip each tortilla into the shortening to soften. Drain on absorbent 
towels. Layer all ingredients except cheese sauce in a greased, 2-quart 
casserole dish, beginning with a tortilla. Pour cheese sauce over layered 
ingredients and cover. Bake in 350 F oven for 25-30 minutes. 
 
NOTE: Two cups of pinto beans may be included. 
 
 
 
 
 
(ID: 81315) Mirror: rec.food.recipes: Thu, Jul 4, 2002


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