An Old Favorite~ Enchilida Casserole

June 29, 2010

This recipe has been in my recipe box for several years. I remember making this casserole several times. Being an old favorite I pulled my recipe out and decided to make this dish to bring to one of my friends house for dinner. She loved it and asked for the recipe. I’m sure you have heard of this casserole.I used light cream of chicken soup, light sour cream and green chilies for this recipe. I also used almost 2 pounds of ground meat instead of one. It really depends how much you want to make. If you are feeding a large family you might want to go ahead and use more ground beef. I submitted this recipe to mommyskitchen for potluck sunday.Now on to the recipe:

Brown one or two pounds lean ground beef with large onion and drain. Add 2 to 3 cans of cream Of chicken soup and 1 to 2 cans chopped green chilies.Add 1 to 2 small containers of sour cream and stir to combine.
Layer corn tortillas on bottom of 9×13 pan or larger.
Top bottom layer with meat mixture and cheese.

Continue to layer tortillas, meat mixture and cheese. End with tortillas and cheese. Bake at 350 for 30 to 35 minutes until hot.

Enchilada Casserole
1 to 2 pounds lean ground beef
1 to 2 cans chopped green chilies
2 to 3 cans cream of mushroom soup
1 to 2 small containers sour cream
1 large chopped onion.
1 package corn tortillas
2 to 4 cups cheddar or cheddar jack cheese

logo

Sheila's Kitchen Chronicles: A Southern Baking Journey

Available on Amazon in Kindle, Paperback and Hardcover Edition.