Enchilada Casserole – a delicious recipe with Ground Meat, Milk, Cream Of Chicken Soup, Mushroom Soup, Red Enchilada Sauce, Red Onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven at 350
2
1.
3
Cook ground meat and drain grease.
4
2.
5
Place back in large skillet and add Milk, Cream of Chicken & Mushroom soups, Enchilada Sauce (2 small or 1 large can) and 1/2 large chopped red onion.
6
3.
7
Heat over medium heat until bubbly.
8
4.
9
While mixture is cooking, spray 9x13 glass pan and cut flour & corn tortillas into bite size squares and toss together.
10
Once mixture is ready and tortillas are cut you will start the layers.
11
1.
12
Thin layer of tortillas 2.
13
Enchilada mixture (enough to lightly cover tortillas) 3.
14
Shredded cheese
15
You should be able to repeat the 3 steps at least 2 more times.
16
Place in preheated oven.
17
Once the cheese is melted and sides are starting to bubble (about 20-30 minutes) remove.
18
Let set for about 5 minutes before serving.
914
kcal
Calories
44
g
Fat
57
g
Carbs
71
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 2 pounds Ground Meat, 1 cup Milk, 1 can Cream Of Chicken Soup, 1 can Mushroom 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.
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