Simple to make and rather tasty enchilada casserole from Cooks.com. A colleague brought this to a work lunch potluck and I thought my family would enjoy it. Well I was partly right, 2 out of 3 kids gave it an “excellent” and “this is my favorite”. The toddler didn’t care for it, but that can be said about most of the things I make, but I try anyway. I used less cheese and 98% fat free cream of mushroom soup to make it a little lighter on the calories.
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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