RED ENCHILADA CASSEROLE

• 1 1/2 large onions, chopped
• Butter
• 3 14-ounce cans Old El Paso Red Enchilada Sauce
• 1 teaspoon sugar
• Salt
• 2 dozen corn tortillas
• 3 cups shredded pasteurized process cheese spread
• 1 pint heavy cream
• 3 eggs, beaten

Preheat oven to 350 degrees.

Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.

Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour. Serve immediately.

This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX

Back to the Index!
Ya'll come back now!