ENCHILADA CASSEROLE
2 cans cream of chicken soup
1 can cream of mushroom soup
3/4 c. water
2 doz. corn tortillas
1 to 2 lb. Cheddar cheese,
grated
2 lb. ground beef
1 (4 oz.) can green chilies
Fry ground beef with 1 large onion and season to taste
with garlic salt, chili powder, salt and pepper. Mix meat with
soups, water and green chilies in large pot. Simmer 20 min-
utes, stirring occasionally. Dip tortillas in hot oil to
soften. Grease a 9 x 13-inch Pyrex casserole. Line bottom
with 8 tortillas, then layer of meat mixture, then grated
cheese. Repeat 2 more times, ending with cheese on top. Bake
at 350 degrees until cheese bubbles. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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