Enchilada Casserole Recipe

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Enchilada Casserole

Faye Hoffpauer

By
@bliss6464

I've been making this recipe for almost 18 years now...my sister taught it to me..it's become one of my favorite ones. I've found over the years that I prefer making it with chicken and the green sauce..but it's good either way! It's always a hit wherever I bring this dish and people are always asking me for this recipe. There are never leftovers with this recipe!


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Rating:

Serves:

6-9

Prep:

20 Min

Cook:

25 Min

Ingredients

2 lb
ground beef or chicken
1/2 medium
onion (chopped)
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 c
red enchilada sauce (use green enchilada sauce if using ground chicken)
3/4 can(s)
water
1 can(s)
green chiles, mild (small can)
1 c
mexican blend shredded cheese
10 large
flour tortillas

Directions Step-By-Step

1
Saute onions till tender.
2
Add meat and brown.
3
Add soups (in condensed form), enchilada sauce, water & green chilies. Saute' for 20 minutes.
4
In a 9 X 13 pan, add a little sauce at the bottom, then start with a tortilla, cover the bottom of the pan (you'll need about 1 1/2 tortillas), then add some sauce, this usually takes about 2-3 spoonfulls (cooking spoon). Keep layering the tortillas and sauce till the last layer is sauce. Cover the casserole with shredded cheese. Bake at 350 degrees for 25-30 minutes till cheese is melted.
5
**You can also make ahead and freeze. I like to cut into individual portions and freeze for later!

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy