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Before you jump to Green Enchilada Casserole recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
Wholesome eating helps bring about a feeling of wellness. We are likely to feel way less gross after we increase our intake of nutritious foods and reduce our consumption of junk foods. A little bit of pizza will not cause you to feel as healthy as consuming a fresh green salad. This can be a problem, however, in terms of eating between meals. Finding snacks that will help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
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A large variety of easy health snacks is easily obtainable. Deciding to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to green enchilada casserole recipe. You can have green enchilada casserole using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to prepare Green Enchilada Casserole:
- Prepare 6 flour tortillas; halved
- Prepare 28 oz green chile enchilada sauce
- Prepare 1 lb leftover beef taco meat
- Prepare 1 C guacamole
- Prepare 1/2 C super sweet corn
- Provide 1 C cooked spanish rice
- Prepare 1/2 C salsa verde
- You need 1/2 C spicy queso dip
- Prepare 1 lime
- You need 4 oz queso fresco; crumbled
Steps to make Green Enchilada Casserole:
- Preheat oven to 375°
- Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps.
- Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish.
- Spread 1/4 of the enchilada sauce across the tortillas.
- Spread the beef across the bottom.
- Spread the guacamole atop the beef.
- Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas.
- Spread the rice, salsa verde, and corn atop.
- Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas.
- Spread spicy queso dip. Squeeze the lime atop.
- Top with remaining three tortilla halves. Add remaining enchilada sauce.
- Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°
- Garnish with queso fresco.
- Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,
- Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini
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