Mexican Enchilada Casserole

This one comes from Mark’s grandmother, now deceased, who served this to us when we visited as newlyweds. It still is a great choice for guests or for a “covered dish” event. I have this treasured copy in her handwriting hanging in my kitchen:

Step One:

1 ½ to 2 lbs. ground beef

1 medium onion, chopped

In large saucepan or roaster, brown meat and drain. Return to pan and add onion. Cook until onions are tender.

Step Two:

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup of red enchilada sauce

1 cup of green enchilada sauce

1 4.5 oz. can chopped green chilies 

3/4 “soup can” of water

Add all of these ingredients to meat mixture and bring to a quick boil. Reduce heat and simmer for 15 minutes.

Step Three: 

12 corn tortillas

2 cups grated cheddar or Mexican cheese blend

In 9×13 inch greased casserole dish (or a couple of smaller ones), tear 6 tortillas into the bottom of the dish. Cover with ½ of meat mixture and 1 cup of grated cheese. Repeat. Cheese should be on top. Bake at 350 degrees for 35- 45 minutes. 


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