Enchilada Casserole

My friend Michelle served us her Enchilada Casserole the last time we were over at her house.  Of course, I had to get the recipe.  This comes together quickly--great for a weeknight meal.  It also makes a large casserole, so it would be perfect for entertaining as well!  Just let your casserole bake while you visit with your company! 

Here's the recipe:

Enchilada Casserole:

2 pounds hamburger
1  10 oz. can and 1  19 oz. can enchilada sauce
1/2 cup onion, optional
1 1/2 - 2 cups shredded Colby and Monterey Jack blend cheese
Flour tortillas  (amount depends on the size of your tortillas; probably about 8 - 10 medium sized)
1/2 cup sliced black olives, optional
Sour cream and salsa, optional

Heat oven to 350 degrees.  Brown hamburger with onion if desired.  Add 1 cup enchilada sauce and 1 1/4 cups cheese to hamburger and mix well.  Place a small amount of sauce in the bottom of a greased 9 by 13 inch pan.  Dip tortillas in sauce and place in bottom of pan.  Layer half of the meat mixture on top.  You can add some shredded cheese on top if you like--I did!  Repeat layers.  End with tortillas on top.  Pour remaining sauce over the top and sprinkle with remaining cheese and olives, if desired.  Cover with foil and bake for 30 - 40 minutes or until bubbly.  Serve with sour cream and salsa if you like!  Enjoy!

I put some sauce in a pie pan to dip my tortillas in.

I ripped the tortillas into smaller pieces to completely cover the bottom of the pan.

Looking good already!

Ready to cover and go to the oven.  Mine took about 40 minutes to get really nice and bubbly.

Time to eat!  My kids really enjoyed this casserole.  I will definitely be adding it to my list of favorites--hope you do, too!