Are you looking for a quick, easy, yummy meal? Well, this is the ticket! I bake this for the family a lot but it’s a huge hit when I bring it for various pot lucks, church functions, or a treat for friends who are ill and need a pick me up. It’s a casserole after all so it’s travel friendly as well as freezer friendly.
This recipe comes from my hubby’s childhood so it’s been around a long time! Not sure of the recipe origins but I have made this so much over the years, I think I could make this in my sleep!
To start, brown some ground beef along with some minced onions.
Next, add some green chiles, cream of mushroom soup and enchilada sauce.
Add some corn tortillas pieces. I leave the torillas in a stack straight from the package and make vertical one inch cuts, then I make horizontal one inch slices so I end up with about one inch by one inch squares of tortillas.
In case that didn’t make sense, I just cut one up as an example. You can cut the whole stack at once though.
Mix it all together and then place in a casserole dish.
Add cheese to the top and bake.
Yummy!
Enjoy!
Enchilada Casserole
Ingredients
- 1 lb lean ground beef*
- 1 tablespoon minced onions flakes (or chopped onion)
- 1 4.5 oz can diced green chiles
- 1 10.5 oz can cream of mushroom soup
- 1 19 oz can enchilada sauce (use most of can)*
- 10-12 corn tortillas
- 3 cups grated cheese monterey jack or cheddar or combination
Instructions
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Preheat oven to 350 degrees. In a skillet, brown ground beef with onions. Remove from heat and drain if necessary.
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To the browned meat, stir in can of green chiles, soup and most of the can of enchilada sauce. (Original recipe called for 10 oz can but I usually use about 15 oz to make it more moist.)
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Cut corn tortillas into one inch squares by cutting one inch slices vertically, then horizontally. Mix the squares of corn tortillas into mixture. Spread into a square 8×8 or 9×9 inch baking dish.
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Top with grated cheese. Bake for 30 minutes.
Recipe Notes
Recipe Update: For Chicken Enchilada Casserole
*Swap two cups of shredded chicken instead of ground beef and a can of green enchilada sauce instead of red enchilada sauce.
I made this for lunch after a long walk in the snow. It was DELICIOUS!!! My husband warmed his up with Chalula, and I cooled mine down with a little plain yogurt. Thank you for the great meal idea!!
How did I miss this comment? So glad you enjoyed it. And yes I know how much Tom likes his hot sauce!!! I’m spicing things up on my next blog just for Tom!!! He won’t need to add hot sauce to this!!!!
My son came home today (unexpected visit)
I whipped this up with a side of Spanish rice and sliced avocados. It was delicious!
Leftovers for tomorrow!
Thank you for sharing ♥️