Enchilada Casserole Recipe

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Enchilada Casserole

Faye Hoffpauer


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!

pinch tips: How to Debone a Chicken





20 Min


25 Min


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)
1 can(s)
green chiles, mild (small can)
1 c
mexican blend shredded cheese
10 large
flour tortillas

Directions Step-By-Step

Saute onions till tender.
Add meat and brown.
Add soups (in condensed form), enchilada sauce, water & green chilies. Saute' for 20 minutes.
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.
**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