Enchilada Casserole
Ingredients
Enchilada Casserole
Thick & Chunky Picante Sauce
Instructions
Enchilada Casserole
  1. Preheat oven to 350 degrees.
  2. Pour one cup of salsa into a 9×12 pan.
  3. Layer 3 flour tortillas along the bottom (may have to tear one to make it fit).
  4. Add one cup of protein, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro and 1 cup of cheese.
  5. Layer 3 flour tortillas on top, and again add 1 cup of protein, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro.
  6. Add last 3 tortillas on top, sprinkle over them 1 cup of salsa and 1 cup of cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes or until bubbly.
  8. Variations: The nice thing about this is you can add just about anything you like to it: mushrooms, bell peppers, carrots, broccoli, cauliflower or any other vegetable you have taking up space in your refrigerator. You can also add more or less cheese, more or less protein or whatever else you desire.
Thick & Chunky Picante Sauce
  1. Bring all ingredients to a boil in saucepan over med-high heat.
  2. Reduce heat and simmer for 60 minutes or until thick.
  3. Remove from heat and cool.
  4. Store in an airtight jar in refrigerator until serving.
Recipe Notes

I made picante sauce today since we can’t get anything decent here. It turned out VERY spicy since I used Rotel tomatoes in it…but it’s heavenly. The recipe is based on a copycat version of Pace picante sauce. It tends to thicken up quite a bit after it cools.