Enchilada Casserole

Enchilada Casserole Recipe

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Sharon Collins


I've been making this for my family for years. It's one of their all time favorites.


★★★★★ 1 vote

40 Min
1 Hr 5 Min


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  • 2--3 lb
    ground chuck
  • 1 tsp
    crushed garlic
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of celery soup
  • 2 can(s)
    rotel tomatoes with green chilies (diced)
  • 1 can(s)
    red enchilada sauce (mild)
  • 2 can(s)
    whole corn (drained)
  • 1 large
    bell pepper (chopped)
  • 1 large
    onion (chopped)
  • 2 c
    grated cheese
  • 1 large
    bag of cheese doritoes
  • dash
    salt and pepper

How to Make Enchilada Casserole


  1. Saute the green pepper and onion in a large, deep skillet sprayed with Pam....then add the meat and garlic, salt and pepper & cook until meat is done but not brownned. Put lid on and turn down the heat to low and let simmer for about 20 minutes.
  2. Take off heat and add other ingredients except cheese and Doritoes.
  3. In a large baking dish layer crushed Doritoes, meat mixture, & cheese; repeat layers until all is gone.
    Bake in oven at 325 - 350 degrees for 35 - 45 minutes.

Printable Recipe Card

About Enchilada Casserole

Regional Style: Mexican

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