Tuesday, May 8, 2012

Recipe of the Week #16- Enchilada Casserole

Enchilada Casserole
1 lb hamburger meat
1 can of enchilada sauce
1 can of cream of mushroom soup
1 can of cream of chicken soup
1/2 cup chopped onions
salt and pepper to taste
3 cups shredded cheese
corn tortillas

     Brown meat and onions. Drain grease. Add the enchilada sauce, 2 cans of soup, and salt and pepper.
Cover the bottom of a large baking pan with some of the tortillas. Place some of the meat mixture on the tortillas, and top with cheese. Continue layering until you've used all the mixture.
     Bake at 350 degrees until the tortillas are tender. Serve with refried beans and Spanish rice.

This is a fantasitc dish! My hubby and boys have officially deemed it a repeat recipe.

Note: on my husband's half, I added jalepenos and green bell pepper. He always likes extra flavor.

Thanks for stopping by and God bless.


1 comment:

Stacey said...

Yummy! I would definately add the jalapenos and peppers too!
Thanks for linking up this week!
Stacey of Embracing Change