Need to have a meal in waiting for your party or holiday? This Make Ahead Enchilada Casserole is a perfect plan!

Ingredients:

• 2 (28 oz) cans enchilada sauce
• 1 tsp cayenne
• 1 tsp garlic powder
• 2 Tbsp paprika
• Salt and pepper, to taste
• 3 yellow onions, chopped
• 2 pasilla peppers, diced
• 1 lb protein of choice, chopped
• 6 tomatoes, chopped
• 2 (12 oz) cans black olives, sliced
• 1 green onion, chopped
• 18 corn tortillas
• 4 (6 oz) pkg shredded Mexican Cheese Blend
• 13 x 9 x 2-inch baking pan 

Instructions:

1. Heat enchilada sauce in a medium saucepan over medium low heat. Stir in cayenne, garlic powder, and paprika. Heat to a low simmer.
2. Heat olive oil over medium high in a large skillet. Add onions and peppers to sweat, season with salt and pepper. Cook until onion becomes translucent, about 5 minutes. Add protein, cooking until done. Remove from heat.
3. Prep staging area to include baking pan, enchilada sauce, protein and veggie mixture, tortillas, cheese, and green onions.
4. Spread a heaping scoop of enchilada sauce evenly over the bottom of the baking pan. Next, layer 6 corn tortillas, then another layer of enchilada sauce. Add half of the protein veggie mixture. Sprinkle on a handful of cheese, tomatoes, and olives.
5. Repeat step 4.
6. For the top layer, add remaining tortillas, sauce, cheese, tomatoes, olives and green onions.
7. Cover with foil, label with contents and date made. Freeze up to 3 months.
8. To prepare, remove the casserole from the freezer 45 minutes before baking. Preheat the oven to 350°F. Bake about 45 minutes, or until internal temp reaches 165°F. Serve with a dollop of sour cream or a fried egg on top.

Serves: 6-8

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