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I've been making this for a few years - sometimes in casserole form, sometimes just as enchiladas. I recently took it to a family reunion and the pan was empty before dinner was finished. It's easily cut in half or doubled and freezes nicely. I prefer corn tortillas because of the extra flavor they add to the dish.
Sour Cream Enchilada Casserole
1 package corn or flour tortillas
1 lb ground beef
1 jar salsa or picante sauce
1 can cream mushroom soup
2 cans diced green chiles
1 container sour cream
lots of shredded cheese (at least 2 cups-I use more than 2 cups)
1) Brown ground beef, drain, and stir in the bottle of salsa (or picante sauce) and set aside.
2) In a mixing bowl blend together the mushroom soup, green chiles, and sour cream.
3) After the beef has cooled a little, stir in a cup of cheese
4) Spray some non-stick cooking spray in your baking dish and put down a layer of tortillas (I put down two tortillas -one on top of the other- for a tortilla layer), then beef, then sour cream mixture. Repeat, then cover the top with cheese.
5) Bake at 350
*Wishingstars note ...this recipe had no bake time!
Sour Cream Enchilada Casserole
1 package corn or flour tortillas
1 lb ground beef
1 jar salsa or picante sauce
1 can cream mushroom soup
2 cans diced green chiles
1 container sour cream
lots of shredded cheese (at least 2 cups-I use more than 2 cups)
1) Brown ground beef, drain, and stir in the bottle of salsa (or picante sauce) and set aside.
2) In a mixing bowl blend together the mushroom soup, green chiles, and sour cream.
3) After the beef has cooled a little, stir in a cup of cheese
4) Spray some non-stick cooking spray in your baking dish and put down a layer of tortillas (I put down two tortillas -one on top of the other- for a tortilla layer), then beef, then sour cream mixture. Repeat, then cover the top with cheese.
5) Bake at 350
*Wishingstars note ...this recipe had no bake time!
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