Mexican Enchilada Casserole
Source of Recipe
Mimi's archive
List of Ingredients
1 pound ground beef or turkey
3 cloves garlic minced
1/4 cup minced onion
1 small can enchilada sauce
1 can cream of mushroom soup
1 soup can milk
2 dozen small corn tortillas
8 ounces grated cheddar cheese
8 ounces grated Monterey jack cheese Recipe
Preheat oven to 350 F. Spray 13x9 inch pan with spray. In medium saucepan, combine enchilada sauce, mushroom soup, and soup can of milk. Heat over low heat and mix well. Keep warm. In skillet, crumble hamburger/turkey and cook with onion and garlic together until cooked through. Warm corn tortillas slightly in microwave. Take one tortilla and dip it in the enchilada sauce mixture. Place at bottom of pan.
Continue with 5 more tortillas, covering the bottom of pan as best as you can (there will be some bare spots, that's OK). Sprinkle with 1/4 of the meat mixture. Sprinkle with some of each cheese. Sprinkle with additional onions (if desired). Continue three times with the layering process: Tortillas dipped in sauce, meat mixture, then cheeses. The final layer should be tortillas in sauce. Then sprinkle with the remaining cheese.
Bake in oven at 350 F for approximately 15-20 minutes or until cheese is bubbly. Remove from oven and let stand for about 5-10 minutes. Cut with knife and serve warm. You can serve sour cream, salsa, green onions, tomatoes, and hot sauce on the side, if desired.
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