Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Brown beef and onion and drain; add soups, milk, sauce and chilies to beef and onion.
2
Bring to a boil; line baking dish (deep one), greased.
3
I use a large baking dish, layer tortillas. Then meat sauce, cheese, repeat another layer.
4
Top with grated cheese.
5
Bake at 350u00b0 for about 40 minutes.
6
I spray Pam on foil and cover to keep the cheese from burning.
7
Remove foil the last 15 minutes.

499

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 large onion, 1 lb. ground beef, 1 can mushroom soup, 1 c. cream of chicken soup, and more.

Yes, 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.

Enchilada Casserole

How did you like this recipe?

Frequently Asked Questions