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enchilada casserole

(2 ratings)
lsmay7591 avatar
Recipe by
Susan May
@lsmay7591
Pensacola, FL

A family recipe created by my favorite aunt and tweaked a bit by me. I have never made this for anyone that didn't want the recipe. I use the powder Enchilada Sauce Mix, but you can use the canned sauce, if you prefer. The mix has a smoother flavor. This recipe can be easily doubled and frozen. Enjoy....

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For enchilada casserole

  • 3 lb
    ground chuck
  • 4
    green onions, chopped
  • 2- 7oz can
    chopped green chilies,undrained
  • 2 pkg
    enchilada sauce mix, prepared
  • 2 lb
    velveeta cheese, chopped
  • all purpose flour
  • 1- 12oz can
    evaporated milk
  • 1 stick
    butter or margarine
  • 1 pkg
    corn tortillas
  • 1- 8oz can
    tomato sauce
  • shredded lettuce
  • green onions, chopped
  • fresh tomatoes, diced

How To Make enchilada casserole

  • 1
    Brown ground chuck with half of the green onions. Drain. Mix in prepared Enchilada Sauce and 1 can green chilies. Remember, do not drain. Set aside.
  • 2
    CHEESE SAUCE: Melt butter in medium saucepan over low heat. Add enough flour to make paste. Gradually add evaporated milk till mixed well. Add cheese, second can green chilies and remaining green onions; mix well. Stir constantly till cheese is melted.
  • 3
    Spray 13 X 9 baking dish with pan spray. Place single layer of torillas, (6) in bottom. Top with a portion of the meat mixture. Continue to layer tortillas and meat, ending with meat. Pour cheese sauce over all. Cover with foil and place in 350 degree oven for approx. 15 mins. or till warm throughout.
  • 4
    Serve with dishes of shredded lettuce, chopped gr. onions and chopped tomatoes. Just top your serving with your choices. I also like to set out tortilla chips and salsa. Enjoy!
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