Baked Enchilada Casserole

Name: Baked Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. beef; 1 medium onion; 1 small can taco sauce; 1 large can enchilada sauce; 1 can green chiles; 1 can cream of mushroom; 1 can cream of chicken; 1 Tbsp. chili powder; 1/4 c. milk; 1 pkg. corn tortillas; Cheddar cheese, grated

Eats Now Editorial Team · 531 kcal · Soups & Stews

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Baked Enchilada Casserole – a delicious recipe with beef, onion, taco sauce, enchilada sauce, green chiles, cream of mushroom. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. beef
1 medium onion
1 small can taco sauce
1 large can enchilada sauce
1 can green chiles
1 can cream of mushroom
1 can cream of chicken
1 Tbsp. chili powder
1/4 c. milk
1 pkg. corn tortillas
Cheddar cheese, grated

1
Brown meat and onion; drain well.
2
Add taco sauce, enchilada sauce, chiles, creamed soups, chili powder and milk.
3
Quarter tortillas.
4
Layer in casserole dish:
5
tortillas, sauce and Cheddar cheese several times.
6
Bake 1 hour at 325u00b0.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. beef, 1 medium onion, 1 small can taco sauce, 1 large can enchilada sauce, and more.

Yes, Baked Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
531 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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