Sorry to be late with this guys. This is not really a "casserole"....it's actually stacked enchiladas, rather than rolled. Use a large casserole dish, spray it with Pam. Oven to 425 3 lg. cans red enchilada sauce (I use Hatch or Las Palmas..check the ingredients, you don't want one with tomato sauce in it...red sauce is red chilis & seasonings, no tomato sauce) 18 corn tortillas 1 large yellow onion (the ones that make your eyes water!) chopped finely 8 cups grated cheese (colby, Jack, muenster, asadero, whatever--I use several types together. Lean ground meat, 3 pounds, browned, drained thoroughly, salt & pepper to taste. Put the 3 cans sauce in a deep skillet, bring to boil and turn down to simmer...and here's the tricky part....take 4 tortillas, drop them in the simmering sauce, one by one...they will start to get puffy...remove and layer those 4 one the bottom of the bowl. (this takes only a minute or two..if you leave them too long, they will fall apart in the sauce, not long enough, they will be hard.) After the first layer of tortillas is in the bowl, layer the meat, onion and cheeses...repeat this till the ingredients are gone, or the bowl is full, whichever comes first!! Your top layer should be tortillas. Take the sauce remaining in the skillet, pour it over the top.....with a large spoon, lift the edges around all sides of the bowl and let the sauce run down into the enchiladas. Then cover the top with lots of grated cheese....pop it in the oven for about 30 minutes....and there you have it....Voila!!! Ooooops, I mean Ole!!!!! Someone asked about Pico de Gallo......Chop all these raw ingredients together...(it's like a Mexican relish or chow-chow) green chili, jalapenos, tomatoes, onions, garlic, cilantro...add water, a bit of vinegar, and some salt.........and folks, this is divine...and the longer it sits the better it gets...amounts?? Well, I'm not a "recipe" cook...I'm a "hey that looks about right" and a "wow, taste that!" cook.......your tolerance for HOT wll dictate your amounts!! Guacamole......mash about 6 soft ripe (the blacker the better) avocados, save one seed....throw in finely chopped onion, salt, pepper, garlic (to your taste) Be sure and bury one seed in the bowl of guacamole---keeps it from turning black for hours. This is a good basic dish....spice it up with your choice of "stuff" jalapenos, cilantro, cream cheese, what ever!!! Enjoy......... Jan Parsons Armstrong El Paso, Texas JArmstr904@aol.com http://freepages.genealogy.rootsweb.com/~janarmstrong

OK!!! I couldn't wait for this one. I had to print it out just in case it got lost! My kind of food! I raise all kinds hot peppers, not the mild jalapeno, but the more alive peppers such as Habanera, Thi and Tabasco. There are two things I still get excited over and food is one. Fount ----- Original Message ----- From: <JArmstr904@aol.com> To: <ARMSTRONG-L@rootsweb.com> Sent: Friday, January 24, 2003 10:46 PM Subject: [ARMSTRONG-L] Enchilada Casserole Recipe > Sorry to be late with this guys. > This is not really a "casserole"....it's actually stacked enchiladas, rather > than rolled. > Use a large casserole dish, spray it with Pam. > Oven to 425 > 3 lg. cans red enchilada sauce (I use Hatch or Las Palmas..check the > ingredients, you don't want one with tomato sauce in it...red sauce is red > chilis & seasonings, no tomato sauce) > 18 corn tortillas > 1 large yellow onion (the ones that make your eyes water!) chopped finely > 8 cups grated cheese (colby, Jack, muenster, asadero, whatever--I use several > types together. > Lean ground meat, 3 pounds, browned, drained thoroughly, salt & pepper to > taste. > > Put the 3 cans sauce in a deep skillet, bring to boil and turn down to > simmer...and here's the tricky part....take 4 tortillas, drop them in the > simmering sauce, one by one...they will start to get puffy...remove and layer > those 4 one the bottom of the bowl. (this takes only a minute or two..if you > leave them too long, they will fall apart in the sauce, not long enough, they > will be hard.) > After the first layer of tortillas is in the bowl, layer the meat, onion and > cheeses...repeat this till the ingredients are gone, or the bowl is full, > whichever comes first!! Your top layer should be tortillas. > Take the sauce remaining in the skillet, pour it over the top.....with a > large spoon, lift the edges around all sides of the bowl and let the sauce > run down into the enchiladas. Then cover the top with lots of grated > cheese....pop it in the oven for about 30 minutes....and there you have > it....Voila!!! Ooooops, I mean Ole!!!!! > > Someone asked about Pico de Gallo......Chop all these raw ingredients > together...(it's like a Mexican relish or chow-chow) > green chili, jalapenos, tomatoes, onions, garlic, cilantro...add water, a bit > of vinegar, and some salt.........and folks, this is divine...and the longer > it sits the better it gets...amounts?? Well, I'm not a "recipe" cook...I'm a > "hey that looks about right" and a "wow, taste that!" cook.......your > tolerance for HOT wll dictate your amounts!! > > Guacamole......mash about 6 soft ripe (the blacker the better) avocados, > save one seed....throw in finely chopped onion, salt, pepper, garlic (to your > taste) Be sure and bury one seed in the bowl of guacamole---keeps it from > turning black for hours. This is a good basic dish....spice it up with your > choice of "stuff" jalapenos, cilantro, cream cheese, what ever!!! > Enjoy......... > > > Jan Parsons Armstrong > El Paso, Texas > JArmstr904@aol.com > http://freepages.genealogy.rootsweb.com/~janarmstrong >