Enchilada Casserole
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A mexican take on enchilada casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 large onion
- 1 lb. ground beef
- 1 can mushroom soup
- 1 c. cream of chicken soup
- 1 (10 oz.) can enchilada sauce
- 1 (4 oz.) can chopped green chilies
- 1 c. milk
- 1 lb. Velveeta
- 1 pkg. corn tortillas
- grated cheese
Method
Brown beef and onion and drain; add soups, milk, sauce and chilies to beef and onion.
Bring to a boil; line baking dish (deep one), greased.
I use a large baking dish, layer tortillas. Then meat sauce, cheese, repeat another layer.
Top with grated cheese.
Bake at 350° for about 40 minutes.
I spray Pam on foil and cover to keep the cheese from burning.
Remove foil the last 15 minutes.
Rate:
