enchilada casserole
This recipe has been passed down by my grandmother and she learned if from hers. It's SUPER yummy and everyone who I make it for absolutely loves it. It's sort of a Tex-Mex type dish and it's full of flavor. It will become a family favorite the minute you serve it.
prep time
20 Min
cook time
1 Hr
method
---
yield
8 people
Ingredients
- 1 pound lean ground hamburger meat
- 1 pound ground pork
- 1 large onion
- 1 large jalepeno pepper
- 1 large bell pepper
- 8 ounces canned green chilies
- 1 can rotel
- 8 ounces tomato sauce
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can tomato soup
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper (opt)
- 1 package 24 count corn tortillas
- 12 ounces monterrey jack cheese
- 12 ounces sharp cheddar cheese
How To Make enchilada casserole
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Step 1Preheat oven to 425 degrees.
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Step 2Dice onion, bell pepper and jalapeño into small pieces. Remove seeds from jalapeño if you don’t want the dish too spicy. Leave in if you like heat. Grate cheeses and mix them together.
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Step 3Brown hamburger meat in a deep skillet and drain grease. Set heat on medium. Add onions, bell pepper, jalapeño, rotel, green chilies, garlic, salt and pepper. Stir and cook until veggies are softened.
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Step 4Add cream of chicken, cream of mushroom, tomato soup and tomato sauce. Mix together, cover and let simmer on low heat for 30 minutes. Stir occasionally to prevent burning. (Do Not Add Water to Canned Soup)
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Step 5In a large casserole dish, layer corn tortillas, meat mixture and cheese (similar to lasagna). There should be 3 or 4 layers, depending on the size of your casserole dish.
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Step 6Bake in oven until cheese is melted and it’s bubbling hot! (Approx. 20 mins)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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