Enchilada Casserole - cooking recipe

Ingredients
    1 1/2 to 2 lb. meat, chopped
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can evaporated milk
    1 can enchilada sauce (Old El Paso)
    cheese
    corn tortillas
Preparation
    Brown meat; season.
    Spray dish with Pam.
    Cut tortillas in 1-inch strips.
    Layer tortillas, then add meat.
    Mix soups, milk and enchilada sauce and pour over meat.
    Add cheese.
    Repeat more layers, if wished.
    Bake at 350\u00b0.

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