Enchiladas in Casserole 
Nutrition
Per serving
474 calories
17 g protein
36 g carbohydrate
3 g fiber
28 g fat
12 g saturated fat
82 mg cholesterol
628 mg sodium
Ingredients
| 3 qts (3 lb cooked) | Ground beef mixture (recipe below) |
| 32 tortillas | 6-inch corn tortillas, softened |
| 1/2 cup | Sour cream |
| 1 qt | Enchilada sauce (red) |
| 2 cups | Thank You® Brand Jalapeño Cheddar Cheese Sauce |
| 3 cups | Tomatoes, diced |
| |
| Ground Beef for Enchiladas: (yields about 3 lb) | |
| 4 lbs | Ground beef |
| 2 cups (9 oz) | Onion, minced |
| 2 tsp | Garlic, minced |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper, ground |
Procedure
Ground Beef Recipe:
- Saute ground beef, minced onion, minced garlic, salt and black pepper together until fully cooked, breaking up meat thoroughly. Drain excess fat.
Enchiladas in Casserole:
- Lay eight tortillas in each of two well greased 2” hotel pans. Spread each with 1/2 tbsp. (1 1/2 tsp.) sour cream.
- Spread 3/4 cup of the ground beef mixture evenly on each tortilla.
- Cover the mixture well with half of the enchilada sauce, then half of the cheese sauce.
- Cover each with the remaining tortillas, then top with the remaining enchilada sauce and cheese sauce.
- Bake, covered, at 350°F until hot (if all ingredients—except sour cream—are warm, this can be as fast as ten minutes).
Yield: 16 Servings
Chef's Tip:
A serving of this dish is one two-layer enchilada. For a deep-dish alternative, make this entire recipe in one 4” hotel pan, making it four tortilla-layers deep. Add extra tortillas to the top and bottom layers so there is complete coverage, and cut the casserole lasagna-style, into rectangular portions to serve.
Nutrition
Per serving
474 calories
17 g protein
36 g carbohydrate
3 g fiber
28 g fat
12 g saturated fat
82 mg cholesterol
628 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Enchiladas in Casserole
Ingredients
| 3 qts (3 lb cooked) | Ground beef mixture (recipe below) |
| 32 tortillas | 6-inch corn tortillas, softened |
| 1/2 cup | Sour cream |
| 1 qt | Enchilada sauce (red) |
| 2 cups | Thank You® Brand Jalapeño Cheddar Cheese Sauce |
| 3 cups | Tomatoes, diced |
| |
| Ground Beef for Enchiladas: (yields about 3 lb) | |
| 4 lbs | Ground beef |
| 2 cups (9 oz) | Onion, minced |
| 2 tsp | Garlic, minced |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper, ground |
Procedure
Ground Beef Recipe:
- Saute ground beef, minced onion, minced garlic, salt and black pepper together until fully cooked, breaking up meat thoroughly. Drain excess fat.
Enchiladas in Casserole:
- Lay eight tortillas in each of two well greased 2” hotel pans. Spread each with 1/2 tbsp. (1 1/2 tsp.) sour cream.
- Spread 3/4 cup of the ground beef mixture evenly on each tortilla.
- Cover the mixture well with half of the enchilada sauce, then half of the cheese sauce.
- Cover each with the remaining tortillas, then top with the remaining enchilada sauce and cheese sauce.
- Bake, covered, at 350°F until hot (if all ingredients—except sour cream—are warm, this can be as fast as ten minutes).
Yield: 16 Servings
Nutrition
Per serving
474 calories
17 g protein
36 g carbohydrate
3 g fiber
28 g fat
12 g saturated fat
82 mg cholesterol
628 mg sodium
Chef's Tip:
A serving of this dish is one two-layer enchilada. For a deep-dish alternative, make this entire recipe in one 4” hotel pan, making it four tortilla-layers deep. Add extra tortillas to the top and bottom layers so there is complete coverage, and cut the casserole lasagna-style, into rectangular portions to serve.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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