Quick and Easy Enchilada Casserole!

Hi friends!  I have missed you!  I hope the feeling is mutual! 😉

I have been SUCH a slacker! Ugh! Cooking and blogging became such a relaxing thing when I was in Montana, so my sheer laziness (blunt, honest and to the point!)  has driven me crazy!  BUT, I’m back, and I’m on a mission!

A while back, my friend Angela requested that I give her some ideas for quick and easy, yet still elegant-looking, meals.  She is an amazing woman – married, mother to an adorable little girl, two twin boys who just turned 1, and is due to have another little munchkin on June 20th.  Honestly, the fact that she even has time to THINK about cooking is awesome to me!  So when she asked for quick and easy ideas, I was super excited to have a challenge!  Here is my first recipe for you Miss Angela – I hope you enjoy!  (More to come in the next several days!)

Quick & Easy Enchilada Casserole

1 lb lean ground turkey (or beef, whichever you prefer)
1 tbsp taco seasoning
1 10 oz can red enchilada sauce
¼ cup water
½ cup medium thick and chunky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded Colby Jack cheese blend, divided
Sour Cream and lime wedges (optional)

Combine the meat and seasoning in a skillet. Cook over medium-high heat for 8-10 minutes or until meat is no longer pink. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

As meat mixture cooks, place tortillas in a stack of 4 and cut into 1 inch pieces using a pizza cutter. Snip cilantro using kitchen scissors (or chop it with a knife).

Arrange half of the tortillas evenly over the bottom of a deep dish baking pan that is microwave safe.  Top with half of the meat mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, meat mixture and cheese.

Microwave on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

This dish was yummy and, seriously, prep time included, took me less than 20 MINUTES to cook and serve up!  I broiled the finished product in the oven for a couple of minutes after it came out of the microwave to make the cheese crispy on top.  Top it with a dollop of sour cream, and there you have it!  I completely forgot I had avocados in the fridge, or I would have tossed some diced avocado on top too!

Whew! I feel so much better now that I have a new blog post done!  No more slacking, promise!  On the menu for tonight: fish tacos! (And those of you that know me well know that I HATE fish and the smell of it, but ever since we went to Hawaii for our honeymoon, I am ADDICTED to tilapia and fish tacos!)

Until tomorrow (yes I said tomorrow – I’m back, remember?!)…

Happy Dishing!



2 Replies to “Quick and Easy Enchilada Casserole!”

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