Tuesday, January 10, 2012

EASY ENCHILADA CASSEROLE

1 can (15-oz) tamales, drained
1 can (15-oz) chili without beans
1/2 cup chopped onion
1 cup tortilla chips, crushed
4-oz. Cheddar cheese, grated

Cut the tamales crosswise into 1/2-inch slices.  Line 1 1/2-quart baking dish with half the tamale slices.  Spread half the chili over the tamale slices; top with half the onion and half the crushed chips.  Sprinkle with half the grated cheese.  Repeat the layers, omitting cheese.  Microwave on high power 10 to 12 minutes until heated through.  Sprinkle the remaining half of the cheese over the top and let stand, covered, until the cheese melts.

Serve with shredded lettuce, diced tomatoes, and/or sour cream, if desired.

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