Enchilada Casserole Recipe

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Enchilada Casserole

Sharon Collins


I've been making this for my family for years. It's one of their all time favorites.

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40 Min


1 Hr 5 Min


2--3 lb
ground chuck
1 tsp
crushed garlic
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
cream of celery soup
2 can(s)
rotel tomatoes with green chilies (diced)
1 can(s)
red enchilada sauce (mild)
2 can(s)
whole corn (drained)
1 large
bell pepper (chopped)
1 large
onion (chopped)
2 c
grated cheese
1 large
bag of cheese doritoes
salt and pepper

Directions Step-By-Step

Saute the green pepper and onion in a large, deep skillet sprayed with Pam....then add the meat and garlic, salt and pepper & cook until meat is done but not brownned. Put lid on and turn down the heat to low and let simmer for about 20 minutes.
Take off heat and add other ingredients except cheese and Doritoes.
In a large baking dish layer crushed Doritoes, meat mixture, & cheese; repeat layers until all is gone.
Bake in oven at 325 - 350 degrees for 35 - 45 minutes.

About this Recipe

Regional Style: Mexican