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| Enchilada Casserole |
| Baked Chicken |
Print
View Full PageIngredients
| 1 lb. ground meat | 1/2 c. chopped onions |
| 1 can cream of chicken soup | 1 can cream of mushroom soup |
| 1 can enchilada sauce | 1/2 lb. longhorn cheese, grated |
| 1 pkg. corn tortillas (cut in halves) (10) |
Directions
Brown meat and onions in large skillet.
Add soups and enchilada sauce and simmer for 15 minutes.
Place 1/3 of cut tortillas in bottom of casserole, top with meat mixture, then grated cheese, making three layers.
Bake 20 to 30 minutes at 350°.
Add soups and enchilada sauce and simmer for 15 minutes.
Place 1/3 of cut tortillas in bottom of casserole, top with meat mixture, then grated cheese, making three layers.
Bake 20 to 30 minutes at 350°.
The Cook:
Mrs. W. F. Ross
Keywords: Mexican, beef, casseroles, corn tortillas, cream of chicken soup, cream of mushroom soup, enchilada sauce
Category: Mexican
Cookbooks: Cooking with Carl, Hugh and Your Friends
Recipe #209 was added on February 27, 2007 by deebeeeff and last updated on November 21, 2021.
Category: Mexican
Cookbooks: Cooking with Carl, Hugh and Your Friends
Recipe #209 was added on February 27, 2007 by deebeeeff and last updated on November 21, 2021.
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