Enchilada Casserole

This is a FAMILY favorite recipe that makes an appearance in my newest book, 101 Things to do with Cheese. My husband raves about this EVERY time I make it. This totally makes me laugh because these are about the EASIEST enchiladas to make in the world. I really should make them MORE often . . .

Enchilada Casserole
1 to 1 1/2 pounds ground beef or turkey
1/2 cup chopped onion
Salt and pepper
3 (8-ounce) cans tomato sauce
1 1/2 teaspoons chili powder
12 ounces cream cheese, softened
10 to 12 flour tortillas
2 1/2 cups grated Mexican blend or cheddar cheese

Preheat oven to 350 degrees. Brown meat in a large skillet and drain the fat. Stir in onion and saute a few minutes until tender. Season with salt and pepper. Add the tomato sauce and chili powder and let simmer a few minutes. Spread a spoonful of sauce into the bottom of a lightly greased 9 x 13-inch pan; set aside.

Evenly spread cream cheese down the center of each tortilla, and then top with small spoonful of meat sauce. Roll up and then place seam side down in prepared pan. Pour remaining meat sauce over top and then sprinkle with the cheese. Cover and bake 25 to 30 minutes, or until casserole is warmed through and cheese is bubbly. Serves 6 or so.

TIP: This is great served with lettuce, avocados, salsa, olives, etc. You can do all of them or just a couple. And honestly, it's yummy just by itself. 

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