Enchilada Casserole

Recipe by Childrens Minister

Absolutely delicious casserole. I could eat the whole pan of this dish. Goes great with a fresh green salad for a quick dinner your family is sure to love!

Top Review by Jo in Arlington

This is a "keeper" recipe. I thought 4 cups of cheese might be alittle much but it is needed. I used Kraft's Mexican Blend shredded cheese. I used 10-inch tortillas and cut up two additional for the cheese mixture. Next time I think I will cook up 4 or 5 boneless/skinless chicken breasts instead of ground beef.

Ingredients Nutrition


  1. Brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking.
  2. Drain meat mixture of fat.
  3. Add sauces and soup, stir well to combine.
  4. Season with salt, pepper, and cumin to taste.
  5. Place two cups of mixture in bottom of 9x13" baking dish spread evenly.
  6. Add layer of tortillas.
  7. Add another two cupps of mixture followed by tortillas.
  8. Place remaining mixture in dish and spread evenly.
  9. Cut two tortillas into thin strips and mix with cheese.
  10. Sprinkle on top.
  11. Bake in pre-heated 350 oven for 30 minutes or until cheese melts.
  12. Allow it to sit for 5 minutes before serving.

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