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Enchilada Casserole

1lb ground beef

2 cans cream of chicken soup

1 can enchilada a sauce

1/2 can picante sauce

shredded cheese

14-16 corn tortillas (torn into strips)

Preheat oven to 350 degrees.  In a large skillet brown ground beef.  Add in 2 cans cream of chicken soup, enchilada sauce, and picante sauce. Simmer for 10 minutes. Add corn tortilla strips on top and simmer until they become soft. Transfer to a casserole dish.  Sprinkle shredded cheese on top.  Bake until the cheese is melted about 10 minutes. Serves 4-6

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