Remember the Lamb Tacos I posted a earlier this month? Well, I had a bit of roasted lamb left, not to mention the corn tortillas, so I decided to make enchiladas. Alas, the tortillas were quite small and would be a pain to roll, so I thought of something else: a Lamb & Potato Enchilada Casserole! It's incredibly easy to make, tastes delicious and is great for leftovers.
If you don't have lamb, you can use chicken, beef or pork.
Thanks to Anna and a few of my twitter followers for the suggestion to use potatoes! What's not to like about carbs and more carbs? :)
Lamb & Potato Enchilada Casserole
Serves 4-8 depending on how hungry you are
28 ounce can Green Chile Enchilada Sauce
10-15 5 1/2" yellow corn tortillas, halved
2 cups shredded roasted lamb
2 cups shredded Pepper Jack cheese
5 Yukon gold potatoes, peeled, cubed and cooked in salted water until tender
pickled red onions
1. Preheat the oven to 375F.
2. Add enough enchilada sauce to cover the bottom of your baking dish.
3. Add a layer of tortillas followed by lamb and cheese.
4. Add another layer of tortillas, potatoes, enchilada sauce and cheese.
5. Alternate the layers with lamb and potatoes and finish the casserole with a layer of tortillas, enchilada sauce and cheese.
6. Bake for about 30-40 minutes until the cheese is bubbling. Let the casserole stand for about 10 minutes before cutting into it.
7. Serve topped with cilantro and pickled red onions.
How good does this look!?!?
What's your favorite casserole to make during cold winter months?