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Enchilada Casserole Gillihan

When they were young, Carolyn Gillihan and her husband were hippies who lived

off the land in the Pacific Northwest. This recipe was given to them by a good

friend and -- along with stories of their long-haired years -- remains a favorite of

their five sons today.

"I make it for birthdays and family get-togethers," says Carolyn, who, like her

husband, Charles, was eventually ordained as a minister. The couple live in

Columbus, Indiana, where Carolyn's enchilada casserole is a favorite at church

potlucks.

Carolyn serves the casserole with a big salad and sweet corn and doubles,

triples, or even quadruples it when cooking for large crowds. The casserole can

be made a day ahead, refrigerated, and baked an hour before guests arrive.

You Will Need

1 tablespoon cooking oil

1 large onion, chopped fine

2 large cloves garlic, chopped fine

2 pounds ground chuck

2 cups fresh homemade salsa or one 16-ounce jar salsa (mild, medium, or hot,

according to taste)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon cumin

1 cup white cream sauce (see recipe below)

8 flour tortillas

1/4 cup (1/2 stick) butter, melted

1 cup sour cream

1/2 pound cheddar cheese, grated

What to Do

1. Preheat oven to 325F. In a skillet, saut the onion and garlic in cooking oil

until soft, remove and set aside. Add the meat to the pan and cook, using a fork

to prevent clumping, until no pink is visible. Add the onion, garlic, and salsa to

this mixture and season with salt, pepper, and cumin. Prepare the white cream

sauce.

2. Dip 6 tortillas in melted butter and arrange over bottom and sides of a shallow

9 x 13-inch baking dish. Spoon in meat mixture and cover with remaining two

tortillas. Add sour cream to white cream sauce and spread this mixture over top

of the casserole. Sprinkle with grated cheese. Bake at 325F for 45 minutes.

 

 

 

 

 

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