Enchilada Casserole

 

Ingredients:

1 large can of Las Palmas Mild Green Chile Enchilada Sauce (Las Palmas Mild Red Enchilada Sauce can aso be used for a stronger flavor)

12-16oz Monterey Jack Cheese – shredded

12-16oz Mozzarella Cheese – shredded

32oz fat free Cottage Cheese

3 – 3.8oz cans sliced olives

40-50 white corn tortillas – quartered

4 cups Extra Light Flavor olive oil or vegetable oil to cook tortillas

 

Other Items Needed:

Frying pan

Metal tongs

Metal colander (or baking sheet lined with 4-5 layers of paper towels)

Baking dish – 9×13 or similar size

 

Heat oil in frying pan on medium-high heat; fry tortillas (4-6 pieces)in oil for 10 seconds each side*, remove from oil and place in colander to drain any excess oil; repeat until all tortilla pieces are fried. Place single layer of tortilla pieces in baking dish, sprinkle cheese, olives, and cottage cheese and ½ cup enchilada sauce in baking dish. Repeat until you run out of enchilada sauce.

Bake in oven at 450° for 30-45 min until heated through and bubbly. Let casserole sit for 5 min prior to serving.

*fried tortillas should still be pliable.

 

 

Options/Alternatives:

Serve toped with cottage cheese (or sour cream) and olives.

Serve toped with an egg cooked over easy

Serve with a side of black or pinto beans.

Replace all or a portion of the olives with canned Ortega diced green chilies.

Prepare using 2 smaller baking dishes; bake one freeze the other (to bake frozen casserole reduce heat to 400° and bake covered 35-40 min then uncover and increase heat to 450° for 30-45 min or until heated through and bubbly.)