Camp Wessel Enchilada Casserole – EJ
This recipe is easily modified, however, the following version was how it was made at Camp Wessel – June 8, 2008
2 – Cans refried Beans
1 cup – White Rice
3/4 cup – Wild Rice
12 oz. – Cheese (Sharp Cheddar/Marble Jack – Shredded
1 lb ground turkey or beef
1 packet taco seasoning
15 -18 corn tortillas
1 or 2 cn Enchilada sauce or 1 cn sauce & 3/4 – 1 pint whipping cream
Layer #1: Spread all the cooked rice and sprinkle 1/5 cheese
Cover with fried corn tortillas
Layer #2: Spread ground meat mixture with 1/5 cheese over it.
Cover with fried corn tortillas
Layer #3: 1 cn refried beans, topped with 1/3 enchilada sauce and 1/5 cheese.
Cover with fried corn tortillas
Layer #4: Repeat 3rd layer
Layer #5: (Top layer) Spread rest of sauce and cheese.
Bake 1/2 hour at 350 degree F (that’s Fahrenheit, eh ! )