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!



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