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Easy Enchilada Casserole

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Susanne Susanne Eagan


  • 1 lb. lean ground beef
  • 1 tablespoon butter or Olive Oil
  • 10 oz can of Green Chili Enchilada Sauce
  • 1 cup onion
  • ½ cup bell pepper
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 1 undiluted can Cream of Chicken Soup
  • 2 cups of Mexican Mix Shredded Cheese
  • 1 can Ro-Tel choose mild if you don’t want it to be too spicy
  • 6 to rtillas 6 inch cut in half (corn or flour)


  1. Preheat oven to 375⁰
  2. Melt butter and cook onions, and bell pepper until tender (about two minutes) in a large skillet on medium high heat.
  3. Once the beef is browned add a can of undiluted cream of chicken soup, Ro-Tel, enchilada sauce and 1/2 cup of cheddar cheese. Stirring over medium heat until all the cheese is melted and the mixture is well blended.
  4. Line the bottom of a small casserole dish or oven safe skillet with six inch tortillas sliced in half. Pour half of beef mixture on top of tortillas. Repeat. Top with remainder of cheese.
  5. Place in preheated oven for 30 minutes, or until cheese is melty and bubbly.