Enchilada Casserole


  • 1 chopped onion
  • 1 lb. hamburger, browned
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small can chopped green chilies, drained
  • 1 can enchilada sauce
  • 8-10 corn tortillas
  • 1 c. milk
  • salt and pepper
  • grated cheese


Cut tortillas in quarters. Add all ingredients together except cheese and tortillas. In casserole place layer of tortillas; then meat mixture; then cheese. Repeat. Bake 30-40 minutes at 350 degrees F.

By Robin from Washington, IA


Enchilada Casserole

I make what I call a Mexican Casserole that is similar to this but takes a little less time. I brown a pound of ground beef; when meat is almost totally cooked, I add a cut up large onion and saute until meat is completed done. I drain this and place 1/2 into a casserole. I then add a layer of corn chips or nacho chips (this is a way to use the stale ones up) and a layer of sharp cheddar that has been grated. I then layer the remaining beef, chips, and cheese. I mix one can of mild enchilada sauce with one can of water, stir together and pour over casserole. I bake at 350 degrees F for about one hour (covered with foil). I remove foil, sprinkle another layer of cheddar on top, and bake until cheese is melted and a little browned. Serve with a salad - makes a good meal! (02/14/2008)


By Debbie Sellers

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