Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 can enchilada sauce; 1 1/2 to 2 lb. grated Cheddar or Monterey Jack cheese; 5 to 6 corn tortillas, quartered; 1 1/2 lb. ground beef, browned and drained, or 5 to 6 boneless, skinless chicken breasts, boiled and cubed; 1 minced onion, chopped

7 ingredients

5 steps

Ingredients

1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce
1 1/2 to 2 lb. grated Cheddar or Monterey Jack cheese
5 to 6 corn tortillas, quartered
1 1/2 lb. ground beef, browned and drained, or 5 to 6 boneless, skinless chicken breasts, boiled and cubed
1 minced onion, chopped

Directions

1

Combine soups and enchilada sauce.
2

Spread 1 to 2 tablespoons of sauce mixture into bottom of casserole dish.
3

Layer 1/2 of the tortillas, 1/2 of beef or chicken (or both), 1/2 chopped onion, 1/2 sauce and 1/2 cheese.
4

Repeat layers with remaining ingredients.
5

Cover; bake for 20 to 25 minutes at 350°.