Enchilada Casserole

Here we go...one more for the Mexican pile! This recipe was given to me by my friend Casey. It's her mom's recipe.

• 1 lb ground beef OR 2-4 chicken breasts
• Corn tortillas
• 1-2 cans enchilada sauce (red if using beef, green if using chicken)
• Shredded cheddar cheese

Brown the ground beef. If you're using chicken, you can cook it, but you don't have to. Cut the chicken up into small pieces.

Preheat oven to 400 degrees. Spray a casserole dish. Put a thin layer of enchilada sauce on the bottom of the dish. Layer the corn tortillas over the sauce and cover with another thin layer of sauce.

Layer the following ingredients in this order until the pan is full: tortillas, meat, sauce, cheese. Cover with aluminum foil and bake for 30 minutes at 400. Uncover and bake another 5 minutes. If the casserole seems too runny, you can stick it back in to bake a little bit longer.

This turned out great when I made it! The tortillas soaked up the sauce and almost tasted like cornbread or something! I think this would also be good with some diced tomatoes or black beans in it.