Enchilada Casserole

1. 1

   Use 1 tsp. olive oil to lightly brush front/back of all tortillas. Heat a frying pan and place tortillas one at a time in the pan, turning frequently, until soft (about 20 seconds per side). Set aside.

2. 2

   In same pan, heat other 1 tsp. of olive oil and add chopped vidalia onion. Saute until tender. Add ground beef and 1/3 cup of salsa. Add additional chipotle and/or habanero sauce to suit your own taste. Simmer until meat is just cooked through. Set aside.

3. 3

   In saucepan heat refried beans and water. Adding additional habanero and/or chipotle sauce as desired.

4. 4

   Set aside.

5. 5

   ASSEMBLY:

6. 6

   Using 13x9 baking dish, layer as follows:

7. 7

   Layer 6 corn tortillas on the bottom of baking dish.

8. 8

   Spoon 2/3 meat mixture on top, and add about 1/3 of the chopped green onions

9. 9

   Layer 6 more tortillas

10. 10

    Spoon all refried beans on top - spreading across. Add remaining 1/3 meat on top of beans. Sprinkly 1/3 more of green onions on top.

11. 11

    Layer remaining tortillas on top(I chopped mine into quarters to provide a more open cover). Sprinkle 1/2 shredded cheddar (and feta if you have it on hand) on top.

12. 12

    Cover with foil and bake for 15 minutes at 350 in a preheated oven. Remove foil and bake for another 5 minutes.

13. 13

    While that bakes, mix 1/2 cup sour cream with a few drops of chipotle/habanero sauce. Also, prep garnish at this time.

14. 14

    TO serve:

15. 15

    Garnish with cherry tomatoes, avocado, remaining green onions, cheddar cheese, and a dollop of spicy sour cream.

No additional tips available.