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Family Yumminess Rating: 4 of 5 stars
RA Ease of Prep Rating: 4 of 5 stars

1 lb. Ground beef 
1 Clove garlic, minced 
1 small onion, chopped
1 lb. Cheddar cheese, shredded (I only used 2 to 3 cups and it was plenty cheesy)
1 can cream of mushroom soup
1 can cream of chicken soup
12 to 15 soft corn tortillas, cut into strips
8 oz. Enchilada sauce
4 oz. Green chilies, diced

Cook meat, garlic and onion in skillet until browned. Mix soups and green chilies. Dip half tortilla strips in enchilada sauce on both sides and line bottom of 13×9 inch pan (coated with nonstick cooking spray). Cover with half meat, half cheese and soup mixture. Repeat layers with cheese on top. Cover with foil and bake at 375 degrees for 30 to 45 minutes. Casserole can be made ahead and refrigerated. Enjoy!

I served it with plain white rice topped with Puerto Rican Red Beans.

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Reader Interactions


  1. Tammy Doiel says

    That does look like a winner recipe. I have found some great recipes on too. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!

    • Tanya says

      Thanks Leigh, I feel like I am always in the kitchen cooking something or feeding someone! I have lots more recipes to share so I hope you will visit again soon.

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