Bev'S Enchilada Casserole
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A mexican take on bev's enchilada casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 lb. ground beef
- 2 Tbsp. chili powder
- 1 small can diced green chilies
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can enchilada sauce
- 12 tortillas (large)
- 2 c. grated Cheddar cheese
Method
Brown lean ground beef; drain.
Add chili powder and diced green chilies.
Set aside.
Heat cream of chicken soup, cream of mushroom soup and enchilada sauce; mix together.
Add 1 1/2 cups of soup mixture to ground beef.
Cover bottom of casserole dish with 4 large soft tortillas.
Cover with 3/4 of beef mixture, then 4 tortillas, then 3/4 of soup mixture, then 4 tortillas, then the rest of both mixtures.
Sprinkle with Cheddar cheese.
Cover with foil.
Bake at 350° for 20 minutes; remove cover.
Bake 10 minutes longer.
Rate:
