Tex-Mex Enchilada Casserole
Leftover Taco Meat and Diced Duck Breast were mixed together with Hatch Tex-Mex Enchilada Sauce to create the filling for the enchiladas.
Corn tortillas, softened in hot oil and drained on paper towels, were filled and rollled with some of the meat sauce, chopped onion and shredded cheese.
After filling the baking dish with the rolled enchiladas, the balance of the meat sauce was ladled on top...
...and topped with more of the shredded cheese.
The casserole was baked in a 350 F oven for 30 minutes, just to heat it through and melt the cheese.
Served with sliced avocado.
