Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground chuck; 1 large onion, peeled and finely chopped; 1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies; 1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry; salt to taste; 1 can golden mushroom soup; 1 can cream of mushroom soup; 1 (8 oz.) can carton sour cream; 1/4 c. milk; 1/4 tsp. garlic powder; 12 to 16 tortillas; 2 (4 oz.) cans chopped green chilies; 1/2 lb. Cheddar cheese, grated

Servings: persons

2 lb. ground chuck
1 large onion, peeled and finely chopped
1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies
1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry
salt to taste
1 can golden mushroom soup
1 can cream of mushroom soup
1 (8 oz.) can carton sour cream
1/4 c. milk
1/4 tsp. garlic powder
12 to 16 tortillas
2 (4 oz.) cans chopped green chilies
1/2 lb. Cheddar cheese, grated

1
Place meat in heavy skillet.
2
Cook over medium heat until it loses all its color.
3
Drain off fat.
4
Stir in next 4 ingredients and mix well.
5
Dip half the tortillas in melted butter.
6
Arrange on bottom and sides of a large casserole.
7
Spoon in meat mixture.
8
Do not disarrange tortillas.
9
Spread chopped chilies over mixture with all but 1/2 cup cheese.
10
Cover with remaining tortillas and add sauce, smoothing over whole surface.
11
Cover with plastic wrap. Refrigerate overnight.
12
Sprinkle casserole with reserved cheese before baking in a 325u00b0 oven for 35 to 45 minutes.

350

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 13 ingredients. The key ingredients include: 2 lb. ground chuck, 1 large onion, peeled and finely chopped, 1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies, 1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry, 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