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Enchilada Casserole


  • 12 flour tortillas
  • 2 lbs. ground beef, browned with chopped onion to taste
  • 1 lb. grated colby of Cheddar cheese
  • 1 pint sour cream
  • 1 can cream of mushroom soup
  • 1 can diced mild green chilies
  • sliced ripe olives, to taste


Roll hamburger and grated cheese into tortillas, reserving about 1/2 cup of the cheese. Place in greased 9x13 inch pan. Mix soup, sour cream, chilies. Spread mixture over stuffed tortillas. Sprinkle with remaining cheese and top with olives. Cover with foil and bake 1 hour at 325 degrees F.


By Robin from Washington, IA


Enchilada Casserole

this sounds good and easy. I make traditional ones
with homemade enchilada sauce but I noticed
my husband does not care for them, everyone else
does. Thanks and I will try this for next dinner. (04/13/2006)

By Annie Rios Hill

Enchilada Casserole

I make enchiladas very similar to this recipe. I take a can of refried beans and smear a thin layer of beans on the enchiladas before adding the ground beef(I also add some salsa to the hamburger while cooking), I've found they stay together better this way. After adding the hamburger mixture, I roll them up (like burritos) and pour a can of Enchilada sauce over them,then sprinkle with some Cheddar cheese. I've also made these with some leftover diced chicken pieces....they were a major hit also. I made them last weekend and the family said this recipe was a "keeper". I bake them at 350 degrees F til the cheese melts (if the meat mixture is hot, longer if I've made the meat mixture earlier). I put a dollop of sour cream on them when I serve them. VERY EASY, but looks like you've worked all day :) (04/13/2006)


By Teresa

Enchilada Casserole

I always end up making enchilada casseroles rather than enchiladas because no matter what I do (dipping the corn tortillas in oil or enchilada sauce), they still crack and don't stay rolled. (04/19/2006)

By peggygv

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