Enchilada Casserole Recipe

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Enchilada Casserole

Susan May


A family recipe created by my favorite aunt and tweaked a bit by me. I have never made this for anyone that didn't want the recipe. I use the powder Enchilada Sauce Mix, but you can use the canned sauce, if you prefer. The mix has a smoother flavor. This recipe can be easily doubled and frozen. Enjoy....

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30 Min


15 Min




3 lb
ground chuck
green onions, chopped
2- 7oz can(s)
chopped green chilies,undrained
2 pkg
enchilada sauce mix, prepared
2 lb
velveeta cheese, chopped
all purpose flour
1- 12oz can(s)
evaporated milk
1 stick
butter or margarine
1 pkg
corn tortillas
1- 8oz can(s)
tomato sauce
shredded lettuce
green onions, chopped
fresh tomatoes, diced

Directions Step-By-Step

Brown ground chuck with half of the green onions. Drain. Mix in prepared Enchilada Sauce and 1 can green chilies. Remember, do not drain. Set aside.
CHEESE SAUCE: Melt butter in medium saucepan over low heat. Add enough flour to make paste. Gradually add evaporated milk till mixed well. Add cheese, second can green chilies and remaining green onions; mix well. Stir constantly till cheese is melted.
Spray 13 X 9 baking dish with pan spray. Place single layer of torillas, (6) in bottom. Top with a portion of the meat mixture. Continue to layer tortillas and meat, ending with meat. Pour cheese sauce over all. Cover with foil and place in 350 degree oven for approx. 15 mins. or till warm throughout.
Serve with dishes of shredded lettuce, chopped gr. onions and chopped tomatoes. Just top your serving with your choices. I also like to set out tortilla chips and salsa. Enjoy!

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #enchiladas