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Enchilada Casserole


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  • 2 lbs. hamburger
  • 1 onion, diced
  • salt
  • pepper
  • garlic salt
  • 1 can cream of celery soup
  • 1 can milk
  • 1 can green chili
  • 12 corn tortillas
  • 2 c. grated cheddar cheese



Step 1

Fry hamburger with onion; drain fat. Season with salt, pepper and garlic salt. Mix soup with milk and add chili. Fry tortillas in oil one at a time, pat with paper towels to dry oil. Lay six tortillas in bottom of 9” x 13” pan, spread ½ the hamburger mixture, then ½ the soup mixture. Repeat process with remaining tortillas, meat and soup. Spread grated cheese on top, bake at 350º for 1 hour or until hot and bubbly.

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