Celebrating Bluebonnets with Enchilada Casserole

The Bluebonnets are out!

Yes, it's a nice crop this year, so with two of our granddaughters here due to school closings, it was the perfect time for a drive around the countryside.

Sometimes there's Indian Paintbrush thrown in for contrast.

While other times, it's all Bluebonnets.

But whatever the case, everyone is hungry when you get home, so then it's time for an easy casserole. That way you can sit back and look at all the photos you took of the wildflowers while the casserole is in the oven. 

On this night, we had Enchilada Casserole.

This easy casserole is one of my favorites. I love that I can make with either chicken or beef to suit whatever I have on hand.

Here are the basic ingredients:

• 12-18 Corn tortillas cut into sixths or eighths
• 1 can of Ro-tel (aka diced tomatoes with green chilies)
• 1 onion, chopped
• 3 cups enchilada sauce - it can be from a can or made with an enchilada seasoning packet, following directions on packet
• 3 C shredded cheddar cheese 

Now, depending on which version you're making, you will need:

• 2 lbs. ground beef (I used venison)  AND 1 can cream of mushroom soup

OR

• Approx. 4-5 cups of cut up cooked chicken (if I'm really in a hurry I'll pick up a rotisserie chicken at the store, but this is also a good use of leftovers) AND one can cream of chicken soup

Brown ground beef and onions until cooked. If using chicken, simply put into a large bowl. Add Ro-tel, soup and enchilada sauce and stir to combine.

Yeah, it kinda looks like slop, but stick with me.

Spread a layer of sauce into the bottom of a greased 9x13 baking pan/dish.

Top with tortilla wedges.

Sprinkle a third of the cheese over the tortillas.

Then top that with half of the remaining sauce.

More tortillas.

The rest of the sauce.

Top with remaining 2 cups of cheese. I failed to take a photo of that, but I'm certain you've got this.

Bake 35-45 minutes, until golden and bubbly. I forgot to take a picture of that, too, but here's one from long ago.

All that yummy enchilada flavor with half the work. 

I know we're in a challenging time and many of us are staying at home right now. So let's talk about what's cooking in your kitchen.

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com.