Enchilada Casserole

A delicious layered beef and cheese casserole, often referred to as a “crockpot enchilada” or “tortilla casserole.”
Ingredients
- 2 lbs lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced (or one tsp. garlic powder)
- 1 (15 oz.) can tomato sauce
- 2 to 3 tbsp. chili powder (to taste)
- Salt and pepper (to taste)
- 8 flour tortillas
- 1 can of cream of chicken soup
- 3/4 cup milk
- 2 cups Cheddar cheese, shredded
Instructions
-
Brown the Meat:
- In a skillet, brown the ground beef with the chopped onion and minced garlic (or garlic powder).
- Once the meat is cooked, drain any excess fat.
-
Add Sauce and Seasoning:
- Stir in the tomato sauce and chili powder. Season with salt and pepper to taste.
- Heat the mixture thoroughly.
-
Prepare the Crockpot:
- Spray the crockpot with cooking spray (like Pam).
- Line the bottom with two tortillas.
-
Layer the Ingredients:
- Spread 1/3 of the meat mixture over the tortillas, followed by a layer of shredded cheese.
- Repeat the layering process twice, starting with tortillas, meat mixture, and cheese.
- Finish with two more tortillas on top.
-
Add Soup Mixture:
- In a separate bowl, combine the cream of chicken soup and milk. Mix well.
- Pour this mixture over the top layer of tortillas.
- Sprinkle the remaining shredded cheese on top.
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Cook:
- Cover and cook on low for 4 to 5 hours in the crockpot.
- Alternatively, bake it in a casserole dish at 350°F for about 45 minutes.
Serving Suggestions
- Serve hot, garnished with fresh cilantro, sour cream, or avocado if desired.
Enjoy your hearty and comforting casserole!
Disclaimer:
This recipe is intended for informational purposes only. Please check for any allergies or dietary restrictions before preparing the dish. The creator of this recipe is not responsible for any adverse reactions or consequences resulting from its use. Always exercise caution when handling kitchen tools and ingredients. Enjoy cooking!