Red enchilada casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | large | Onions; chopped |
| Butter | ||
| 3 | cans | (14-oz) Old El Paso Red Enchilada Sauce |
| 1 | teaspoon | Sugar |
| Salt | ||
| 2 | Dozen corn tortillas | |
| 3 | cups | Shredded pasteurized process cheese spread |
| 1 | pint | Heavy cream |
| 3 | Eggs; beaten | |
Directions
Preheat oven to 350 degrees.
Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.
Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour.
Serve immediately.
This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998
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