ENCHILADA CASSEROLE
1 pound 93% lean ground beef (or meat of choice), cooked and drained
1 can enchilada sauce (around 14 ounces)
1 can cream of chicken soup or homemade using my Homemade Cream Soup Mix
10 Mission Thin Corn Tortillas, torn
6 ounces shredded cheddar cheese
Combine meat, enchilada sauce and soup in a medium bowl and stir to combine. Set aside. In a sprayed 9 x 13
inch baking dish layer half the torn tortillas on the bottom, top with half the meat sauce and half the shredded
cheese. Repeat these layers once more. Bake, uncovered, at 350 for 30 minutes. Serves 6 to 8.
Let's Cook YouTube Video
1 pound 93% lean ground beef (or meat of choice), cooked and drained
1 can enchilada sauce (around 14 ounces)
1 can cream of chicken soup or homemade using my Homemade Cream Soup Mix
10 Mission Thin Corn Tortillas, torn
6 ounces shredded cheddar cheese
Combine meat, enchilada sauce and soup in a medium bowl and stir to combine. Set aside. In a sprayed 9 x 13
inch baking dish layer half the torn tortillas on the bottom, top with half the meat sauce and half the shredded
cheese. Repeat these layers once more. Bake, uncovered, at 350 for 30 minutes. Serves 6 to 8.
Let's Cook YouTube Video