Enchilada Casserole

Happy Wednesday! Well last week I was feeling rather snazzy and decided I should show the world my cute dress and hair that I was so proud of.  Since my hair is so long alot of the time I don't do it, your shocked I know. But I curled it this day then put it up and threw a headband on and felt rather fond of my look. 

P.S. I'm totally rocking a bump it.  Yes that's right a bump it.. (This is just the regular sized one not the Hollywood)

Outfit: Dress - Ross $12.99 with Pockets! :) Weeee I love pockets, Shoes - Target 3 years ago, Earrings - Forever 21

Okay back to the subject at hand!

(it's not called Whatcha Wearing Wednesday, come on now Jenn)

Enchilada Casserole

This was seriously the easiest casserole I've ever made that seems like it would take a long time to make but it didn't and it didn't require hardly any ingredients! 

Ingredients

 1 lb Ground Turkey

1 cup chopped onions

1 (2 oz) can chopped black olives

18 corn tortillas (I used flour because it was what I had on hand but USE CORN) you'll see why below.

1 (32-oz) can enchilada sauce (color of choice, I used Green)

4 cups (16-ounces) shredded cheese (cheese of choice, Cheddar blend from Costco)

1 packet of Taco Seasoning

Chopped Cilantro to taste

Preheat your oven to 350 degrees F. Then begin to saute your turkey and onions until cooked through, I added onions at last second as I like them crunchy and not too soft.

Add in your sliced olives (the recipe calls for 2 oz) I used WAY more than 2 oz as I love olives!  It's totally up to you!

Put half of the enchilada sauce in pan and warm on medium heat

Meanwhile I added in the Taco Seasoning packet and followed directions on packet.  Then added in about 1/4 cup chopped cilantro.  Mix well then turn off.

**I used Flour Tortillas but the recipe calls for Corn** USE CORN TORTILLAS**

Microwave 6 tortillas in the microwave or on the stove top until warm. 

Dip each of your tortillas in the enchilada sauce.

Then take out and line the bottom of your baking dish with the tortillas. 

(The recipe calls for one layer but I did mine a few times)

Bottom Layer of Tortillas

Top with half or if you want to have a few layers 1/3 of your meat mixture.  Top the layer of meat with cheese.

Then cover that layer with the next set of tortillas dipped in enchilada sauce.  I did this about 3 times so I had 3 layers of tortillas and 3 layers of meat and cheese.

Once you run out of meat to layer with, take the rest of the enchilada sauce that wasn't used 1/2 of the can, and pour it onto of the whole casserole.

Top with cheese and bake for about 30 minutes or until cheese is crispy.

Here's what it looks like all crispy and ready to eat!

Nom nom nom.  YUMMY!

The reason why I said to use Corn Tortillas instead of Flour Tortillas was because with the enchilada sauce and then baking the casserole with more enchilada sauce the flour tortillas turned out squishy.  

 If you use the corn tortillas they would of had a nice crunch to them or at least a non layer of gooey, if ya know what I mean.  Over all SUPER easy to make and was delicious leftovers.  Boyfriend approved! I even hit the casserole up for seconds that night and the next night! 

And... What's a enchilada casserole with out cupcakes? Right? LOL! Umm ya I don't know..  But I was craving cupcakes so here's the photo of my delicious cupcakes that I made that night too!

My favorite Funfetti cupcakes! I also have this demand that my cupcake must be SUPER cold and frozen, so I put a cupcake in the freezer and then eat it the next day.  Ya.. I know anyone else do this? The frosting gets really hard and it tastes better.  I'm not a big frosting girl but frozen frosting I'm all for it.

And that's your Whatcha Makin Wednesday!  Thanks for stopping by! :) Have a wonderful day!