Enchilada Casserole - Recipe

Enchilada Casserole - Recipes
I get a lot of food magazines. One is Cooking Light. I always want to see if I can turn a recipe into a gluten free option. This is a loose interpretation of their Enchilada Casserole in the January/February 2012 issue.

I'll, be honest, this was not my favorite right out of the oven but the kids loved it. The leftovers were so much better than when it was originally served. (but that is only my opinion)

Enchilada Casserole


Ingredients:
2 pounds ground Meat
2 Tablespoons dried Onions (recipe originally called for 1 cup chopped onions)
2 cups lower-sodium Beef Broth
2 Tablespoons Taco Seasoning Mix
1 4 oz. can Green Chili's
1 8 oz. can Green Enchilada Sauce
1 8 oz. can Tomato Sauce
18-24 Corn Tortillas
2 cups shredded Cheese of your choice

Brown meat in large nonstick skillet over medium high heat. Add dried onion and taco seasoning while browning the meat.
Preheat oven to 400 degrees Fahrenheit.
Add Broth, Tomato Sauce, Green Chili's and Enchilada Sauce to meat mixture. Bring to a boil and cook for 10 minutes.
Spray a 9X13 dish with non stick spray. Line the bottom with 6 corn tortillas, overlapping them. Layer beef mixture over tortillas, then layer on shredded cheese, continue layering the same three items to the top of the dish. Top with beef mixture and shredded cheese. Bake at 400 degrees for 10 minutes or until cheese is melted. If you get this too tall in the dish it will bubble over in the oven. Make sure you put foil in a pan underneath to catch any drippings.