Red enchilada casserole

Yield: 1 Servings

Measure Ingredient
1½ large Onions; chopped
\N \N Butter
3 cans (14-oz) Old El Paso Red Enchilada Sauce
1 teaspoon Sugar
\N \N Salt
2 \N Dozen corn tortillas
3 cups Shredded pasteurized process cheese spread
1 pint Heavy cream
3 \N 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 Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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