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Enchilada Casserole

Ken's favorite enchilada casserole recipe.

Ingredients

  • 1 lb. hamburger, browned and drained
  • 1 can enchilada sauce, red or green
  • 1 can cream of mushroom soup
  • 1 c. shredded cheese
  • 1 c. milk
  • 14 tortillas, flour or corn

Directions

  1. Preheat oven to 350°
  2. Brown hamburger and drain. Add enchilada sauce and simmer until half of the sauce has been reduced. While hamburger is browning combine milk, soup, and cheese in a saucepan and cook on low, stirring frequently to avoid burning. When mixture is consistent and cheese is melted remove from heat.
  3. Spoon about 1/8 cup of hamburger into a tortilla, roll tortilla and place in a 9 x 13 pan. Repeat until pan is full and pour soup mixture over the top. Cover with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes until the top is browned.