Enchilada Casserole

Enchilada Casserole

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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!

Rating:

★★★★★ 1 vote

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

How to Make Enchilada Casserole

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!

Printable Recipe Card

About Enchilada Casserole

Regional Style: Mexican
Other Tag: Quick & Easy



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