Creamy Enchilada Casserole
A rich and creamy layered enchilada casserole with strips of flour tortillas, ground beef, mild green chiles and cheese.
1 pound lean ground beef
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1 onion, chopped
1/4 cup mild taco sauce
1 (4-ounce) can diced green chiles, drained
12 (8-inch) flour tortillas, cut into 2 x 1/2-inch strips
1 (10-ounce) can enchilada sauce
1 cup shredded colby cheese
- Preheat oven to 375°F (190°C) Lightly grease a 13x9x2-inch baking dish.
- In a large skillet, brown ground beef; drain. Stir in evaporated milk, cream of mushroom soup, cream of chicken soup, onion, taco sauce and green chiles; stir well.
- Place a layer of half the tortillas on bottom of prepared pan, add half the enchilada sauce and top with half the beef mixture; repeat. Sprinkle colby cheese evenly over top.
- Bake for 30 minutes, or until thoroughly heated.
Makes 6 servings.