Enchilada Bake

Serves 6-8
Takes about 45 minutes
You'll Need: Olive Oil Spray, 1 large yellow squash, 2 Tbsp olive oil, 12 corn tortillas, 2 cups tomatillo sauce or green salsa, 6 medium vine ripe tomatoes (washed and diced), 1 shallot (peeled and diced), 2 tsp fresh thyme or 1 tsp dried Mexican oregano (chopped), 1 pound lean ground beef, 2 cups cheese + more for topping if needed (cheddar, mozzarella or gruyere), kosher salt and black pepper to taste, avocado (for garnish)

How to Prepare: Preheat oven to 350 degrees F. Heat olive oil in a  large skillet. Layer squash in one single row. Saute over medium heat for a couple minutes and then turn each squash slice with tongs. Heat for a couple more minutes. Set aside on a paper towel lined tray. Continue until all the squash is sautéed. Using the same pan, add the shallot and sauté for a few minutes, stirring often. Add the meat and break up with a wooden spoon. Sprinkle the thyme or oregano over the meat. Saute the meat for about 7-10 minutes until browned. Transfer to a  bowl and set aside. Using the olive oil spray, spray the bottom and sides of a large casserole dish. Set aside. Place the tomatillo sauce in a flat bowl or container with deep sides. Dip a tortilla in the sauce liberally. Flip it and cover the opposite side with sauce. Transfer to the casserole dish. Place 5 more tortillas in this fashion, covering the bottom of the casserole dish (they can overlap slightly). Evenly sprinkle a layer of tomatoes. Evenly sprinkle a layer of meat and shallots. Evenly place a layer of squash. Evenly sprinkle a layer of cheese. Repeat until all your ingredients are gone. Layer the top with more cheese. Place in 350 degree F oven for 30 minutes. Remove from oven and let cool slightly. Garnish with avocado slices if desired.

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