Saturday, October 17, 2015

By Request -- Enchilada Casserole

A tried and true favorite around the homestead!


2 lbs. hamburger (If you like spicier, 1 lb of hot breakfast sausage may be substituted for 1 lb of the hamburger)
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can medium enchilada soup
12 flour tortillas
Shredded cheese (I use Mexican blend, but cheddar or Velveeta work just as well)


Brown hamburger, drain and set aside.  In a large pot, combine all three soups and the enchilada sauce.  Using a whisk, mix well and heat thoroughly.  Add the drained hamburger.

In a 9x13 pan, use 6 tortillas to line the bottom of the pan (they will overlap).  Using a ladle, cover the tortillas with half of the soup/hamburger mixture.  Using the other 6 tortillas, create another layer on top of the soup/hamburger mixture.  Top with the remaining soup/hamburger mixture and completely cover with shredded cheese.  Place in a 350 degree oven until cheese has thoroughly melted.  Remove from the oven and allow to set for 5-10 minutes.


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