Mom’s Enchilada Bake

 Posted by at 6:00 am on May 5, 2017  Add comments
May 052017
 

Day 5: Cinco de Mayo recipes. Yes. This recipe is similar to the one I grew up eating…. My mom is a great cook. She doesn’t do it much anymore, because we are all cooking for our own families, but she is good.

This recipe is fun to make, and a crowd pleaser, AND tastes incredible. It’s easy to make, and you can make it a day in advance, then throw it in the oven, and off you go, carpooling, gardening, or taking a nap!

Mom’s Enchilada Bake

1 pound lean ground turkey or beef

1 small sweet onion, diced

1 tbsp. dried basil

1 tbsp. cumin

Kosher salt to taste

1 tsp. smoked paprika

1 tbsp. chili powder

1 can cream of chicken soup

1 1/2 cups chicken broth

1 cup salsa

1 cup sour cream

2 cups sharp cheddar cheese

20 corn tortillas, cut into bit size pieces

Sliced olives, optional

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In a large skillet brown your meat, in a little olive oil if you need, add the diced onion, and cook until the onion is tender. About 4-5 minutes, stirring occasionally. Add the seasonings. Cut your tortillas.

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Like this….

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Then place your other ingredients into the skillet and toss gently to coat.

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Pour or landslide your mixture into a lightly greased baking dish, 9×13 is the perfect size. Bake at 350 degrees for 40-45 minutes, and top with more cheese. Serve with salsa, guacamole, rice and whatever you’d like! Happy Baking!

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