Print

CREAMY BEEF ENCHILADA CASSEROLE

Craving Mexican? This easy Creamy Beef Enchilada Casserole has all your favorite Mexican flavors, green chiles, cilantro, cheese and enchilada sauce and goes together in 20 minutes. Just bake and serve with your favorite sides. And it's gluten-free too! Perfect for your Cinco de Mayo celebration! 

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Linda Warren

Ingredients

  • 1-1/2 pounds ground beef
  • 1 onion, chopped
  • 4 Tablespoons Taco Seasoning or 1 package taco seasoning mix
  • 2 cans 4.5-ounce each chopped green chiles, divided
  • 2 cans 10 3/4-ounce each cream of chicken soup (Lipton-Cup of Soup is gluten-free and you can thicken with a little cornstarch)
  • 2 Tablespoons cilantro + 1/2 cup cilantro chopped
  • 1 cup green onions, chopped
  • 28 oz enchilada sauce (La Victoria has a gluten-free mild sauce)
  • 14 corn tortillas
  • 2-3 cups Cheddar cheese, grated
  • Garnishes: Salsa, sour cream, green onion curls, chopped fresh cilantro

Directions

  1. Preheat oven to 350 degrees. Spary a 13x9-inch baking dish with nonstick spray.

  2. Brown ground beef and onion in a large skillet, breaking it up as it cooks until no longer pink and onion is translucent; drain. 
  3. Stir in taco seasoning mix and 1 can of chopped green chilies; set aside.
  4. Stir together remaining 1 can green chilies, soup, 2 tablespoons cilantro and enchilada sauce. Let simmer for 20 minutes. 
  5. To assemble: Pour 3/4 cup of sauce into bottom of prepared baking dish.

  6. Cook tortillas in hot pan, no oil, until a little golden. 
  7. As you remove tortilla from pan, dip in sauce so covers entire tortilla then place on a cookie sheet and fill with beef mixture, green onions, cilantro and cheese.
  8. Roll up and place seam side down in baking dish. Continue until all tortillas have been filled.

  9. Pour remainder of sauce over filled tortillas and top with leftover cilantro, green onion and cheese.

  10. Bake at 350° for 20-25 minutes or until bubbling hot. 
  11. Serve enchiladas with preferred garnishes accompanied by sides of refried beans and Spanish rice.