Green Enchiladas Casserole Recipe

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Green Enchiladas Casserole

cyndy ladas


My mom came up with this dish one cold, rainy night in Houston when she knew she didn't want to get out in the weather to go out to eat when my Dad got home. So she looked in the fridge and pantry and came up with this. It was so good that it was asked for often. I have made it for friends and everyone wants the recipe, then can't believe how easy it is. Enjoy and let me know what you think

☆☆☆☆☆ 0 votes
5 Min
1 Hr
Stove Top


1 1/2 lb
lean ground meat at least 90%
good size white onion chopped
1 can(s)
chopped green chiles
chopped jalapeno(optional)
4-5 torn corn tortillas
1 can(s)
cheddar cheese soup
3 oz
cream cheese
8 oz
sour cream


1season the meat with salt and pepper, then brown it in a large skillet with the onion and jalapeno over medium heat
2add the green chilies, soup, cream cheese, and torn tortillas. Simmer for about 15 minutes, or until tortillas are soft
3fold in the sour cream, cover and simmer about 15 minutes, uncover and cook and 10 minutes more. I serve with Mexican rice and refried beans for a delicious south of the border meal.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Heirloom