Creamy Enchilada Casserole



As I may have mentioned in the past, I rarely use measurements when cooking for myself… unless, of course, it’s baking… or a new recipe.  This is a variation on a recipe I’ve made several times over the years.  I’ve never found the original recipes in my stash and have yet to find the exact one I used to begin with.  Every time I’ve made it, I add or subtract ingredients.  The last time I made this, I made it for our church group that met once a week.  I made one pan with chicken as the main ingredient and ground beef in the second.  This time, I was cooking for myself (I know… that’s a big pan!  But I’ve never learned to cook for one)  and I used ground beef.  As always, feel free to add your favorite ingredients… change it up to suit your taste!  Enjoy!



1 cup sour cream
1/2 cup french onion dip
1 lg can cream of mushroom soup
2 lb ground beef
1 medium white onion, chopped
1-2 packets taco seasoning – depends on your taste… I used one.
1 package tortillas
4+ cups shredded cheddar cheese – I like a lot of cheese!
1 can green chiles
1 can mild rotel
1/2 can green chile enchilada sauce
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
  1. Preheat oven to 350 degrees.  Grease a 9×13 pan using non-stick cooking spray.
  2. Mix cooked ground beef (with taco seasoning in it) with garlic powder, onion powder, salt, pepper onion, chiles and 1 1/2 cups of the cheese.
  3. In another bowl, mix dip, sour cream, soup, green chile sauce and 1 1/2 cups cheese.
  4. Mix the ground beef mixture with 1/2 of the soup mixture.
  5.  Roll up in tortillas and place in pan.
  6.   Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder.
  7. Pour remaining soup mixture over enchiladas and top with remaining cheese.
  8. Bake 25 minutes and then place under the broiler on high for 3-4 min to brown the cheese.


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