Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Velveeta cheese; 1 (13 oz.) can evaporated milk; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 large pkg. taco seasoning; 1/2 c. grated Cheddar cheese; 1 small can green chilies, diced; 12 corn tortillas, cut in 1/4 pie shape; salt and pepper to taste; 1 large onion, diced; 1 1/2 lb. lean ground beef

Servings: persons

1 lb. Velveeta cheese
1 (13 oz.) can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 large pkg. taco seasoning
1/2 c. grated Cheddar cheese
1 small can green chilies, diced
12 corn tortillas, cut in 1/4 pie shape
salt and pepper to taste
1 large onion, diced
1 1/2 lb. lean ground beef

1
Put milk, Velveeta cheese, chicken soup, mushroom soup and diced green peppers in large saucepan.
2
Heat until cheese is melted.
3
Brown beef and add onions.
4
Drain fat.
5
Add taco seasoning.
6
Spray a 9 x 13 x 12-inch pan with Pam.
7
Layer tortillas, meat and sauce alternately in pan.
8
Sprinkle top with Cheddar cheese.
9
Cover with foil and bake for 25 minutes at 375u00b0.

1479

kcal

Calories

Fat

Carbs

109

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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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. Velveeta cheese, 1 (13 oz.) can evaporated milk, 1 can cream of mushroom soup, 1 can 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

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