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!
Click the button below to join the fun at Amanda’s Weekend Bloggy Reading party at Serenity Now.