I made the Enchilada Sauce the other day then I made this Slow Cooker Enchilada Casserole with the sauce. You can make both the sauce and casserole on the same day or make the sauce one day and the casserole the next. Whatever will best fit into your schedule.
This was a delicious spicy dish! It had all the pieces of Chicken Enchiladas without the rolling and I didn’t need to cook and shred the chicken first before rolling the enchiladas. The dish will be as spicy as your sauce so make it as hot and spicy or as tame as you like.
Both kids have asked me to make this dish again soon. I served this with sour cream and a sprinkle of cheese for the topping, a hearty green salad and Mexican rice on the side.
My husband loves cabbage rolls. The other day he told me he wanted to try a cabbage roll casserole. He researched some different recipes and came up with his own version to try. Since I had a client and I always take my clients out to eat, he decided to try it today. He was very pleased with how it turned out.
Begin by cooking your ground beef and onion, cabbage and the rice.
Add the spices to the ground beef, add the tomatoes and then rice, mixing to combine.
In a 3 quart casserole dish, place half the cabbage, all of the ground beef mixture next, the rest of the cabbage and top with tomato sauce.
Place into a 350 degree oven, covered, for one hour.
Source: Baked spaghetti casserole
2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes. Yield: 8 servings
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