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Before you jump to Green Enchilada Casserole recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
You already understand that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle requires. When our work day is done, most people do not prefer to go to the gym. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You will be delighted to discover that getting healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required exercise and healthy food. Here are some tips to be as healthy as possible.
Drink water, not other drinks. Sipping a soda or cup of coffee every so often won’t hurt you too badly. Using them for your lone source of hydration, conversely, is dumb. When you choose water over other beverages you are helping your body stay very healthful and hydrated. You’re also cutting hundreds of calories out of your diet— without having to deal with terrible tasting diet food. Water is often one of the keys to successful weight-loss and healthfulness.
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We hope you got insight from reading it, now let’s go back to green enchilada casserole recipe. You can cook green enchilada casserole using 10 ingredients and 15 steps. Here is how you do that.
The ingredients needed to prepare Green Enchilada Casserole:
- Take flour tortillas; halved
- You need green chile enchilada sauce
- Get leftover beef taco meat
- You need guacamole
- Take super sweet corn
- Use cooked spanish rice
- You need salsa verde
- Use spicy queso dip
- You need lime
- Prepare queso fresco; crumbled
Instructions to make Green Enchilada Casserole:
- Preheat oven to 375°
- Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps.
- Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish.
- Spread 1/4 of the enchilada sauce across the tortillas.
- Spread the beef across the bottom.
- Spread the guacamole atop the beef.
- Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas.
- Spread the rice, salsa verde, and corn atop.
- Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas.
- Spread spicy queso dip. Squeeze the lime atop.
- Top with remaining three tortilla halves. Add remaining enchilada sauce.
- Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°
- Garnish with queso fresco.
- Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,
- Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini
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