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[Kristin Meredith]

My master gardener group has their big annual meeting tonight and we make it a pot luck.  I am making an enchilada casserole.  I like enchiladas, but hate making them because I never get them rolled well. So I saw a post somewhere where a person made it into a casserole using all the same ingredients, but just layered like a lasagna.  Tested it a couple of weeks ago and it came out well, so hope  I can repeat.

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[Bar-B-Lew]

Best of luck to you.  Post the recipe here on day.  I wouldn't mind trying it.

[triplebq]

I'm sure it will come out delish.

[Kristin Meredith]

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Ready to go in the oven in a few hours.

[ScottWood]

My wife makes a dish that is very similar to that.  If the weather is nice I like to cook it on the smoker.

[Rydes84]

That has me hungry!

[Kristin Meredith]

Not much of a recipe -- I think of it as semi-homemade like Sandra Lee!!

2 lbs ground beef
1 large sweet onion
2 small cans green chilies
1 Tbs minced garlic
1 large can enchilada sauce
12 tortillas
1 lb sharp cheddar shredded.

Chop onions into small pieces and saute until translucent, add chilies and garlic and saute a bit longer.  Set aside.  Brown ground beef and drain fat.  Add onion mixture back in and add about half the enchilada sauce.  Warm through. (You can add a little cumin at this stage if you like that flavor).

Take a big casserole dish, spray with cooking oil and line bottom with 6 tortillas (they will overlap).  Spread some enchilada sauce on top then spread half of the beef mixture.  Take half of the cheddar cheese and spread over beef mixture.  Put on another layer of 6 tortillas, but skip the sauce.  Put on the beef mixture, then pour the rest of the enchilada sauce on top of the beef.  Layer with the remaining cheese.

Cover and cook in 350 oven until hot.  If you are making right away and putting in oven it is probably 30 minutes.  If it is sitting in fridge and then going into oven about 1 hour.  If you like your cheese a little brown take the cover off for last 10-15 minutes.

This version is pretty mild.  If you want it hotter just add different chilies (jalapenos would be good) or hot sauces.  I also serve with sour cream -- more of a Tex-Mex girl than true Mexican.

[Bentley]

Easiest way I have ever seen to make "our" type of enchiladas...Yes they are not rolled up little tubes with beef in the middle and sauce and cheese...but it is all there, no where near as messy or time consuming and taste exactly the same!

[Bar-B-Lew]

For some reason, I like to through some flour in with the hamburger juices to tighten it up and keep them for flavor when I make something like this.  Adding more peppers would be on my list too.  Like Bentley, I am all for just scooping this on a plate and eating it rather than dealing with the extra effort to roll everything up.  Thanks for sharing.