Baked Enchiladas

Baked Enchiladas

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carey Jovanovich


I use medium picante because family doesn't like to spicy of foods. also don't wanna thicken up the layers of tortillas or it will be to dry. This is runny straight out of oven but sets over night and great for leftovers. Great with a Spanish rice for side dish. Recipe came from my grandma to my mom to me and then to my oldest son. So easy and fast to make.


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • ·
    1 lb lean ground beef
  • ·
    1 sm onion, chopped
  • ·
    1 can green chiles, chopped
  • ·
    1 24 oz jar picante sauce
  • ·
    1 can cream of chicken soup
  • ·
    1 can cream of mushroom soup (i use cream of celery)
  • ·
    1 soup can milk
  • ·
    approx. 1/4 lb cheddar cheese, shredded
  • ·
    1 sm bag corn tortillas

How to Make Baked Enchiladas


  1. brown hamburger with onions in 3 qt pan, drain if needed. Add chiles, sauce, soups and milk, heat to boiling. Remove from heat. Tear the Tortillas into 4 to 8 pieces. In a 13x9x2" baking dish layer tortillas to cover bottom of dish then layer hamburger mixture to cover tortillas, repeat using remaining hamburger mixture, then add shredded cheese to cover. Bake at 350 for 45 min or until cheese is melted and golden brown.
    Serve with hot sauce, sour cream and corn chips.

Printable Recipe Card

About Baked Enchiladas

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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