I shared Jan’s much requested Enchilada Casserole recipe here last fall. But when I tried to make it, it just wasn’t quite right. It was delicious, but Jan’s was still better. So I went back to the source and picked up a couple of tips (and secrets). So I’m updating the recipe and adding pictures. I actually remembered to get the camera out when I was making it the other day.
Here’s the new version of the recipe. If you haven’t tried it – put it on your grocery list. Your family will thank you! The batch in the photos is a double batch. It reheats wonderfully.
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 cheese (cheddar or Colby Jack)
1/8 to ¼ teaspoon chili powder
1/8 to ¼ teaspoon garlic powder
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 tortilla chips, meat mixture, then cheese. Repeat layers.
Bake at 350 until heated through. Time needed will depend on size of dish and depth of layers. Generally takes at least 45 minutes. It’s 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.