Enchilauda Casserole

A friend cook supper for us one night while we were moving and she made this dish and Joe and Bubba loved it.....Today I made it for all the other family for the birthday dinner I done for my neice and they all enjoyed it....
Thought Id share it with all of you .......

2lb ground beef (cooked and drained)
lg can enchilauda sauce
1 can cream mushroom soup
2 cans cream of chicken soup
sliced american cheese...(thinking of tryng shreded next time)
1/2 cup of milk
1 bag of doritos

Mix and heat the soups and sauce and add the ground beef.....
Place half the bag of chips in the bottom of a baking pan
Use half you soupy mix and pour over chips
Place slices of cheese around on the top
Put the rest of the chips on top of that and add the rest of the soupy mix...
Bake at 350* for 20-25 min...Take it from the oven and add another layer of cheese and bake for aprox 10 min.....

We made it the fattening way lol lol....but Im sure it would be just as good if you chose lowfat on the soup and cheese.....

Im even thinking of making it again and using shredded or cubed boneless, skinless chicken breast....

Its a pretty filling dish.....I made a double batch because I wasn't sure how many of the kids were going to show.....There was 10 of us and a couple had double helpings and I still had a whole pan left....
If you try it I hope you like it as much as we did.....

My Enchilada/Taco casserole

2 pounds ground beef or deer burger
1 package of large size Tortillas
1 large diced onion
2 packages taco seasoning
1 large jar of enchilada, taco sauce or salsa
16 ounces of shredded chedder cheese
1 large can of chili beans (optional)
8 ounces of sour cream
shredded lettuce

In a large skillet brown the meat & onions and you can add green peppers also if you want.  Drain and add the taco seasoning according to the directions o the package.
Add the chili beans to this if you desire to.

In a large casserole dish place 1 tortilla or if using a square or rectangle size dish tear the tortills to fit.
Layer with some of the meat mixture, sprinkle with cheese and some sauce.  Repeat layers untill you have 3 or 4 depending on the size of your dish.

Bake about 30 minutes in a 350 degree oven until the cheese is melted and bubbly.  Let set about 30 minutes and serve over individual plates with shredded lettuce and top with a generous dollop of sour cream.

Measurements can vary according to your likes and does not do well baking in a microwave but is great for reheating later.

I also like to serve this with extra toppings of raw onion, tomatoes and varying degrees of salsa for individual tastes.

ENJOY!
Shannon

these both sound so yummy.  I LOVE spicy food.  Here's Janet's recpie---I made it last week my husband LOVED it.

3-4# of chicken (if you use tenders OR boneless-you can use 3#-if bone in-more....)
2 pkgs Cream Cheese (can use low fat/no fat)
2 small cans of diced green chiles (havent been able to find one large....)
2 large cans of green enchilada sauce
1 pkg of flour tortilla shells-soft taco shell size (NOT big burrito size) 10-12 per pkg
1 pkg of your favorite cheese (depends on how much you like to use-8 oz-???-and can use fat free/low fat)
Different toppings-sour cream, guac, lettuce, salsa, onion, tomato-etc etc.

Pre-heat oven to 400 degrees

Cook and season chicken as you like (I bake mine). When done, let cool down, then shred and set aside.

In a saucepan, over medium heat, melt the 2 pkgs of cream cheese-stirring frequently, when melted, add the 2 cans of green chiles and stir well. Add the shredded chicken and stir until well blended. Remove from heat.

In a cake pan, pour enough green enchilada sauce to coat the bottom of the cake pan. Take flour shell, and put chicken mixture in it length-wise. Fold up like a burrito and line them in the cake pan, SEAM SIDE DOWN. Do this until your mixture and/or shells are gone (I often times use cake pan and a smaller pan as well). You can make them as thin OR as full as youd like-but it just HAS to overlap a bit (so it stays together-and you dont want the mixture coming out the ends, either). Once pan is full, pour the rest of the cans of green enchilada sauce over them-coating and covering all well. Cover with tin foil and bake for 15 minutes. Remove foil, top with your favorite cheese, and bake an additional 5-10 minutes, until cheese is melted and looks a little bubbly. Remove from oven and top with favorite salad fixings. (I put them on the side-sour cream, lettuce, guacamole (sp?), salsa-you get the picture.....

Shannon...I tried one kinda like the one you posted and really liked it...Have to try yours out on the gang and see how they like it....

And I plan to try the one that Janet posted soon!!!! I love cream cheese so Im sure I will like it.....

Thanks for sharing.....Luv & Hugs...Tammy~ammy