In 1984 I moved to Richmond, Virginia and started working at the paper there in advertising sales. I LOVED Richmond and shortly after my brother and his family happened to move there too. His son went to the Collegiate School, and they have two fabulous cookbooks that I still use today. This enchilada casserole is in the first book, and I used to make it ALL the time. You’ll love it! IT’s with ground beef and corn and it’s layered like a lasagna.
Heat in a 350 degree oven for 25-30 minutes until hot and bubbly.