ham & cheese enchilada casserole

Name: Ham & Cheese Enchilada Casserole
Prep time: 30 min
Cook time: 50 min
Cuisine: Mexican
Ingredients: 18 - corn tortillas; 1 1/2 to 2 pound(s) sliced ham; 2 pound(s) oaxacan cheese (may substitute mozzarella or monterey jack); 2 large can(s) enchilada sauce (i use macayo's); 1 to 2 can(s) black olives, cut in half; 1 bunch(es) green onions, chopped; 1 cup(s) mexican blend shredded cheese for topping

(1 RATING)

42 Pinches

Katherine Lopez

Phoenix, AZ

Updated on Oct 8, 2012

I was working as a waitress in a restaurant in Guadalajara which featured food from the Mexican state of Michoacán when I first learned how to make this as individual enchiladas made of 3 layered tortillas fried in a pan. It was messy but so tasty, so first I made it as regular rolled enchiladas (which meant frying the tortillas) until the day I ran out of time, and it turned into this version, which is so easy! No need to fry the tortillas since they soften during baking.

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prep time 30 Min

cook time 50 Min

method Bake

yield

Ingredients

18 - corn tortillas
1 1/2 to 2 pounds sliced ham
2 pounds oaxacan cheese (may substitute mozzarella or monterey jack)
2 large cans enchilada sauce (i use macayo's)
1 to 2 cans black olives, cut in half
1 bunch green onions, chopped
1 cup mexican blend shredded cheese for topping

How To Make ham & cheese enchilada casserole

Step 1

Preheat the oven to 350 degrees. Take a lasagna size pan (if using a 9x13 pan you may need fewer ingredients) and drizzle some of the enchilada sauce (shake the can before opening) over the bottom of the pan to cover.

Step 2

Use 6 tortillas to cover the bottom of the pain and top with enchilada sauce (this will use up the rest of the first can). Layer sliced ham to cover. Shred one pound of cheese (you may use less if desired) and cover the ham. Sprinkle on some of the chopped green onions and one can (drained) of the halved black olives.
Step 3

Top this layer with another 6 tortillas, cover them with enchilada sauce and repeat the steps above. Cover with the last 6 tortillas and the remainder of the enchilada sauce. Sprinkle the Mexican blend cheese on top for color (and if you have any green onions or olives left over you may add those too).
Step 4

Bake at 350 degrees until all ingredients are well melted, about 35 to 45 minutes. Remove from the oven and cool for 10 to 15 minutes. Cut as you would a lasagna and serve with sour cream, shredded lettuce and your favorite salsa. Great with beans and rice. Leftovers heat up very well in the microwave.
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