Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground chuck; 1 large onion, chopped fine; 16 ounces whole tomatoes, undrained; 10 ounces frozen spinach, thawed and squeezed dried; 10 12 ounces cream of mushroom soup; 10 12 ounces condensed golden mushroom soup; 1 cup sour cream; ¼ cup milk; ¼ teaspoon garlic powder; 12 -16 corn tortillas; ½ cup butter, melted; 2 (4 ounce) cans green chilies, chopped; 8 ounces mild cheddar cheese, grated; salt; pepper

Servings: persons

2 lbs ground chuck
1 large onion, chopped fine
16 ounces whole tomatoes, undrained
10 ounces frozen spinach, thawed and squeezed dried
10 12 ounces cream of mushroom soup
10 12 ounces condensed golden mushroom soup
1 cup sour cream
¼ cup milk
¼ teaspoon garlic powder
12 -16 corn tortillas
½ cup butter, melted
2 (4 ounce) cans green chilies, chopped
8 ounces mild cheddar cheese, grated
salt
pepper

1
Cook ground chuck in skillet.
2
Pour off any fat.
3
Add onion, tomatoes, spinach, salt and pepper to meat.
4
In a separate bowl, combine soups, sour cream, milk and garlic powder.
5
Set aside.
6
Dip half of the tortillas into melted butter; arrange them on bottom of 13x9 pan.
7
Cover with a layer of meat mixture; sprinkle chilies over top.
8
Cover chilies with all but 1/2 cup of grated cheese.
9
Dip remaining tortillas in butter and make another layer.
10
Add layer of meat mixture.
11
Cover all with soup and sour cream mixture.
12
Cover and refrigerate overnight.
13
Before baking, sprinkle with remaining grated cheese.
14
Bake in 325 degree oven 35-45 minutes.

972

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

You need 15 ingredients. The key ingredients include: 2 lbs ground chuck, 1 large onion, chopped fine, 16 ounces whole tomatoes, undrained, 10 ounces frozen spinach, thawed and squeezed dried, 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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