Enchilada Casserole

January 15, 2013 — 3 Comments

101_4994A very easy casserole that is a favorite at our house.  Although, my son loves spice so he has requested I add a jalapeño or two in the future.

Ingredients:

1 pound meat, browned and drained

1 small can of green chilis

1 package soft taco shells

2 cans cream of chicken soup

1 container sour cream (8 ounce)

2 cups shredded cheddar or taco cheese

Directions:

1.  Mix sour cream, soup, and chilis.

2.  Spread half of mixture in bottom of 9×13 pan.

3.  Roll the meat into soft shells and put in pan.

4.  Spread remaining sour cream mixture over shells.

5.  Top with cheese.

6.  Bake in preheated 350° oven for 20-25 minutes or until cheese is melted.

You may also like:

Easy Lasagna

Easy Twice Baked Potatoes

Overlooked

©2013 Connie Davis Johnson

Advertisements

3 responses to Enchilada Casserole

  1. 

    Are those shells corn or flour?
    Thanks, sounds yummy!

Trackbacks and Pingbacks:

  1. Weeknight Chicken Marsala with Mushroom Pasta « Connie Davis Johnson - January 22, 2013

    […] Enchilada Casserole […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s