Enchilada Casserole

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Submitted by Beth Donley

Enchilada Casserole


  • 2 lbs. ground beef
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can enchilada sauce
  • 1 sm. can green chilies chopped
  • 3 cups shredded cheddar cheese
  • 1 pkg. (8-10) tortillas


  • Brown ground beef; drain fat. Add soups, sauce and chilies. Tear tortillas into pieces & layer 1/3 on bottom of 9x13” pan. Top tortillas with 1 cup cheese & 1/2 of meat mixture. Repeat tortillas, cheese and remaining meat mixture. Finish off with layer of tortillas and last cup of cheese. Bake at 350 degrees for 30 minutes.