Enchilada Casserole
Ingredients
- 1 large onion
- 1 lb. ground beef
- 1 can mushroom soup
- 1 c. cream of chicken soup
- 1 (10 oz.) can enchilada sauce
- 1 (4 oz.) can chopped green chilies
- 1 c. milk
- 1 lb. Velveeta
- 1 pkg. corn tortillas
- grated cheese
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 124kcalCalories
- 9.06gProtein
- 4.03gFat
- 12.75gCarbohydrates
- 2.01gSugars
- 2.3gFiber
- 0.31gSalt
Instructions
1. Brown beef and onion and drain; add soups, milk, sauce and chilies to beef and onion.
2. Bring to a boil; line baking dish (deep one), greased.
3. I use a large baking dish, layer tortillas. Then meat sauce, cheese, repeat another layer.
4. Top with grated cheese.
5. Bake at 350° for about 40 minutes.
6. I spray Pam on foil and cover to keep the cheese from burning.
7. Remove foil the last 15 minutes.
