I first had this dish last spring at my friend Jan’s house. She adapted it from an old recipe. This dish is awesome! I’ve made it a couple of times since and everyone who’s tried it loves it.
Shhh. Don’t tell Jan. I didn’t get permission to share it, but it’s just too good to keep secret!
Jan’s Enchilada Casserole
1 pound ground beef
1 medium onion (chopped)
1 small can green chilis (chopped)
1 can medium-flavor enchilada sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of milk
1/2 bag tortilla chips (crushed)
Grated mild cheddar cheese
Brown ground beef with onion. Drain grease. Add in and stir together: enchilada sauce, green chilis, soups, and milk.
In a large casserole dish or Dutch oven, layer Doritos, meat mixture, then cheese. Repeat layers.
Bake at 350 until heated through. Time needed will depend on size of dish and depth of layers. It’s generally good to get the casserole bubbly hot and the cheese browning.
Notes: Can be made with a large can of green chilis. Recipe can be doubled for large groups.
We don’t usually use brand-names in recipes, so feel free to use any brands you like, but we prefer Old El Paso Medium Enchilada Sauce and Doritos chips in this dish.
Casserole reheats nicely in the microwave.
This casserole is not very spicy. For more heat, add some diced jalapeños or some hot pepper sauce.