Enchilada Casserole

It's been a really nice Sun. The weather is in the mid 70's, I'm getting to watch the Indy 500 race live (it's always blacked out in the Indy area and you watch it that night) and making food for later in the new kitchen! I'm going to bring more stuff from the old house over, then Glenn, Amy, the boys, Diane & Lacey are coming over for grilling and watching NASCAR on the new TV.

Here is the recipe I mentioned making recently - a past church meal favorite. It's layered more like a Mexican lasagna. Don't make this if you're on a diet!

ENCHILADA CASSEROLE

1 1/2 lb. ground beef or shredded cooked chicken
1 (4 oz.) can chopped green chilies
1 T. minced onions
1/2 t. ground cumin
1 T. chili powder
dash of garlic powder
8 corn tortillas
16 oz. sour cream
1 1/2 lb. shredded Monterey Jack cheese (I don't use this much)
1 (15 oz.) can tomato sauce

Brown ground beef or cook and shred chicken, whichever one you're using. Drain. Add tomato sauce, minced onions, cumin, chili powder, garlic powder and green chilies. Simmer, stirring occasionally for 15 min. While simmering, spread each tortilla generously with sour cream.

Grease a 10x6 inch baking dish. (Do not use a 9 x 13 inch pan.) Place 2 tortillas in bottom of dish. Top with meat mixture, then put 2 more tortillas on top of meat mixture. Top those with cheese. Place 2 more tortillas on top of cheese. Continue the same layering, making sure to end with a cheese layer. Bake at 350 for 30 minutes or until cheese is slightly browned.