I thought I'd share a great, easy to make enchilada casserole recipe that I make as often as I can.
Beef & Cheese Enchilada Casserole Recipe
1 lb (or slightly more) hamburger meat
1 can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1 small can Tomato sauce (8 oz)
1 cup of milk
1 package McCormick Enchilada Sauce Powder
Finely diced small sweet onion, sautéed in butter (optional)
1 package of 12- 20 corn tortillas
1 large package shredded cheddar cheese (or Mexican or Fiesta blend)
Preheat oven to 375 degrees
Mix Cream of Mushroom, Cream of Chicken, Tomato Sauce, Milk and Enchilada sauce Powder in a large mixing bowl.
Brown hamburger, season with garlic powder, salt & pepper and onion powder to season (I use a decent amount of garlic powder). Following browning, drain fat from hamburger with colander.
Add hamburger to mix in bowl and stir in
Add sautéed, diced onion if included
Use 9 x 13 Pyrex glass baking dish, lightly coat bottom of dish with Olive Oil. Smear a very small amount of the mix on bottom of dish (this and the olive oil keeps the tortillas soft)
Tear corn tortillas into small pieces to cover bottom of dish. Then, add a layer of the sauce mix to cover tortillas. Then, sprinkle shredded cheese on top of mix.
Add another layer of torn tortillas on top of cheese. Then, add the remainder of sauce mix on top of the second layer of tortillas and spread to cover tortillas. Do not add 2nd layer of grated cheese at this time.
Place into over for 40-45 minutes. depending on your oven, remove when top is bubbling. .
When timer goes off or mix is bubbling, remove from oven, sprinkle grated cheese on top and put back into oven for 5 minutes.
Remove and enjoy J
