Enchilada Casserole

Jennifer Cherry


This recipe has been passed down by my grandmother and she learned if from hers. It's SUPER yummy and everyone who I make it for absolutely loves it. It's sort of a Tex-Mex type dish and it's full of flavor. It will become a family favorite the minute you serve it.

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8 people


20 Min


1 Hr


1 lb
lean ground hamburger meat
1 lb
ground pork
1 large
1 large
jalepeno pepper
1 large
bell pepper
8 oz
canned green chilies
1 can(s)
8 oz
tomato sauce
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 can(s)
tomato soup
1 Tbsp
minced garlic
1 Tbsp
1 Tbsp
black pepper
1 Tbsp
crushed red pepper (opt)
1 pkg
24 count corn tortillas
12 oz
monterrey jack cheese
12 oz
sharp cheddar cheese

Directions Step-By-Step

Preheat oven to 425 degrees.
Dice onion, bell pepper and jalapeño into small pieces. Remove seeds from jalapeño if you don’t want the dish too spicy. Leave in if you like heat. Grate cheeses and mix them together.
Brown hamburger meat in a deep skillet and drain grease. Set heat on medium. Add onions, bell pepper, jalapeño, rotel, green chilies, garlic, salt and pepper. Stir and cook until veggies are softened.
Add cream of chicken, cream of mushroom, tomato soup and tomato sauce. Mix together, cover and let simmer on low heat for 30 minutes. Stir occasionally to prevent burning. (Do Not Add Water to Canned Soup)
In a large casserole dish, layer corn tortillas, meat mixture and cheese (similar to lasagna). There should be 3 or 4 layers, depending on the size of your casserole dish.
Bake in oven until cheese is melted and it’s bubbling hot! (Approx. 20 mins)

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy