Enchilada Casserole
Created by Dissie on October 28, 2011
- Servings: 10
- Prep Time: 30m
- Cook Time: 55m
- Recipe #1594
Ingredients
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 (10 ounce) can condensed of cream of mushroom soup, undiluted
- 1 (10 ounce) can condensed of cream of chicken soup, undiluted
- 1 (10 ounce) can enchilada sauce
- 1 cup milk
- 1 (4 ounce) can chopped chilis
- 1/2 teaspoon cumin
- 1/2 cup black olives, chopped (1 small can)
- 2 cups cheddar cheese, shredded
- 10 flour tortillas
How to Make
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Step 1: Brown ground beef with onion and garlic. Drain grease.
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Step 2: Stir soups, enchilada sauce, milk, chilis and cumin into meat.
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Step 3: Spread 1/4 meat mixture on the bottom of a sprayed 9x13 pan.
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Step 4: Cut tortillas into 1 inch strips and layer 1/3 of the strips on top of the meat mixture.
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Step 5: Add 1/4 of sauce on top of the meat mixture.
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Step 6: Layer 1/3 of the cheese and olives next.
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Step 7: Repeat layering until all of the ingredients are used, ending with the cheese.
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Step 8: Cover tightly with foil and bake for 45 minutes at 325°.
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Step 9: Remove foil and brown cheese if desired. *I always place a cookie sheet under the pan while its baking in case it bubbles over.
Nutritional Facts
- Serving Size: 1 (244.2 g)
- Calories 668.1
- Total Fat - 38.1 g
- Saturated Fat - 16.6 g
- Cholesterol - 157.4 mg
- Sodium - 646.7 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 1.2 g
- Sugars - 24.4 g
- Protein - 35.6 g
- Calcium - 249.9 mg
- Iron - 3.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg