Friday, September 28, 2007

Enchilada Casserole

Prep Time : approx 30 minutes
Cook Time : 30 minutes

Serves : 4 and up depending on your family's appetite


1 package of your favorite flour tortillas
1 pound of Colby, Cheddar, or a Cheddar/Jack blend, shredded
1 can Old El Paso Enchilada sauce (your heat choice)
1 can Cream of Chicken Soup
1 can Cream of Mushroom or Celery Soup
1 C milk
onion (fresh, powder, or minced all work the same)
1 pound ground beef*


In a skillet, brown ground beef, adding salt, pepper and onion to your taste. Drain and set aside.

In a large bowl, mix together the soups, milk, and enchilada sauce.

In a 13 x 9 baking pan, spread a small amount of the sauce mixture. Add one layer of tortillas, to cover the bottom of the pan ( I use 1 whole, and 2 halves to cover more of the pan, with the broken edges at the 9 inch edge, with the whole one in the middle). Spread half of the ground beef on the tortillas, cover with 1/3 to 1/2 of the cheese, saving about 1/2 cup or so for the very top. Spread with sauce mixture, covering the entire layer well. Repeat with another layer. For the third layer, simply spread with sauce mixture, and sprinkle with the remaining cheese.

Bake at 350 for 30 minutes or until bubbly and golden. Let sit for 5 minutes before serving.

I serve with shredded lettuce, diced tomatoes, sliced olives, sour cream, salsa.

I've never tried freezing this because of the milk and the cream soups, but it does store in the fridge and tastes better as leftovers... :)

* you can substitute cooked, shredded chicken

1 comment:

Brando said...

Making this on Tuesday. You are my new BEST FRIEND!! We love Mexican.