Enchilada Casserole Ala Ev |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This was a mistake my sister-in-law made. It is now a family favorite. You can use cheese or mushroom soups in place of the chicken soup. In the original recipe it called for Rotel tomatoes instead of enchilada sauce. Ingredients:
1 1/2 lbs ground beef |
8 ounces sharp cheddar cheese, grated |
1 (12 ounce) package flour tortillas |
1 onion, chopped |
1 (10 ounce) can enchilada sauce |
1 (4 ounce) can green chilies |
1 (10 1/2 ounce) can cream of chicken soup |
Directions:
1. Mix tomatoes, chilis and soup together. Brown beef and onions; drain. Tear 6 tortillas in pieces and spread in the bottom of a 9 x 13 pan. Put half of the beef, half of the enchilada sauce, half the cheese and half of the soup mix on top of the torn tortillas. Repeat with remaining items and layer as you did above.
2. Bake at 350 for 30 minutes.
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