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A few weeks ago I found an enchilada casserole recipe that I hadn’t made in a long time. I marked the recipe as “good” so I thought I’d try it again. After this go around, I’ll change its mark to “great!”
2 lb ground beef
1 pkg taco seasoning mix
1 (4.5 oz) can chopped chiles, drained
2 cans cream of chicken soup
1 (16 oz) container of sour cream
1 jar salsa
2 cups shredded cheddar cheese
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of the green chiles; set aside.
Stir together remaining green chiles, soup, and sour cream. Pour half of the soup mixture into a lightly greased 13×9 baking dish.
Spoon beef mixture evenly down the center of tortillas; roll up. Place, seam side down, over soup mixture in baking dish; top evenly with remaining soup mixture, salsa, and cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated.
I’ll definitely be making this again sometimes soon!
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