Real Recipes From Real Home Cooks ®

enchilada casserole

(1 rating)
Recipe by
Faye Hoffpauer
Crowley, LA

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!

(1 rating)
yield 6 -9
prep time 20 Min
cook time 25 Min

Ingredients For enchilada casserole

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

How To Make enchilada casserole

  • 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!
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