Enchilada Casserole!

Yummy Enchilada Casserole!
12 corn tortillas (the soft kind)
2 lbs of hamburger browned
1 can Cream of Chicken Soup
1 small can chopped green chili
1 small can Pet Evaporated Milk
1 1/2 Cans (14oz) Red Enchilada Sauce
Monterrey Jack Cheese
Brown hamburger, and drain. Add soup, chili’s, enchilada sauce and milk; Simmer for 10 minutes. Line bottom of 13×9 pan with 1 layer of tortillas. Add 1/3 meat mixture, top with cheese. Repeat Layers until pan is full. Top with cheese and extra enchilada sauce.Tip: This makes a great freezer meal, simply prepare as directed above but don’t bake it. Cover casserole dish well and freeze. When you’re ready to eat them, thaw overnight in refrigerator, then:

Cover and bake at 350 for 25 to 30 min.

Serve with lettuce, sour cream, guacamole, & diced tomatoes, and Spanish rice!



  • The Shafer's November 13, 2009 at 8:27 am

    Sounds yummy!! I will be trying this next week I think my husband would love it!! Thanks for posting!

  • Christine November 13, 2009 at 12:53 pm

    I love new recipes! We just had a mexican casserole last night, but it was totally different from yours. I only make it when we have dinner guests because the kids think it's too spicy.

  • BelievingInBlessings November 14, 2009 at 7:04 am

    I made this for my family last night and it was a huge hit!! Thank-you! 🙂

  • madi and maija's school house January 2, 2011 at 11:18 pm

    I love your meal calendar. I am always trying to figure out a meal plan for our family that gives the kids variety. I am going to be using this very often.

  • Anonymous March 16, 2011 at 10:02 pm

    This recipe was a hit at our house! Thanks for sharing. I really needed some new recipes — I am in a rut. . . Also, thanks for the snack ideas on your meal calendar. Awesome ideas

  • Brenna February 9, 2012 at 3:29 pm

    This was all gobbled up for dinner and then a hit again for lunch the next day!! GREAT recipe, and I also agree about the snacks, awesome ideas!! Don’t know what I’d do if I didn’t follow your blog!!

  • Elise March 10, 2012 at 3:15 pm

    I have a quick question about your freezer meals: When you have a recipe that calls for sauce, like enchilada sauce or spaghetti sauce, and your directions say prepare as directed but don’t bake, does that include adding the sauce before your freeze it? Or should I wait to add the sauce when I’m ready to bake after freezing? Does that make sense?

    Thanks so much! Every recipe my family has tried from your site has been a HUGE hit!

  • Roxane July 9, 2012 at 8:03 am


    What is Pet evaporated milk? Is Pet a brand name? I’m also wondering how many ounces a small can holds. I live in a rural area and I’m sure we don’t have all the options that you do.

    Thank you,

    • erica July 9, 2012 at 10:15 am

      Hi Roxane,
      Yes, “Pet” is a brand, you can use any evaporated milk :o) A small can is 5 oz.

  • Jenn August 11, 2012 at 11:13 am

    Thank you so much for all that you take time to post. The recipes, printouts, everything is very helpful, especially for me and I am getting ready to start homeschooling my 5 year old and also have an 18 month old, and my husband travels a lot. I don’t even know where to start on grocery list and meal plans, but You have made my life a little bit easier, and I know time is precious, so thank you for taking time out of your day to help all of us other mommies out here who don’t know where to start:) God bless!

  • Amanda January 8, 2013 at 3:50 pm

    Oh my gosh…just made this tonight and it is our new favorite mexican recipe!! This was so easy to make. I made it into 2 8×8 because we are a family of 4 and I knew a 9×13 would be too much for one dinner. I also used regular flour tortillas cut in half, 3 halfs per layer. I love it and so does my husband. Even more important the kids loved it and it is hard to get a 1 and 3 year old to eat new things sometimes. Thanks again for such an amazing recipe and all you do:)

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