Enchilada Casserole

Contributed by holamelitta


  • 2 lbs. beef, pork, or chicken (shredded, chopped, or ground)
  • 1 med. onion, chopped
  • 1 pkg. taco seasoning
  • 1 small can chopped green chiles
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • 1 can evaporated milk
  • Shredded cheese
  • 8-10 flour tortillas
  • 1 can red enchilada sauce


  1. Brown meat in large skillet.
  2. Add onions, green chiles, and taco seasoning; cook for 5 minutes, or until onions are tender. Add soups and evaporated milk and mix well.
  3. In a 9×13 baking dish, place a layer of tortillas on the bottom, then half of the meat mixture, then a generous layer of shredded cheese. Repeat the layers (a layer of tortillas, the rest of the meat mixture, and another layer of cheese).
  4. Place a third layer of tortillas on top, then pour the enchilada sauce over the top.
  5. Cover with aluminum foil and bake at 350 for 30 minutes.
  6. Remove the aluminum foil, sprinkle more cheese on top, and bake for 15 more minutes.

Serve with re-fried beans and Mexican rice.

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