Zutaten für Enchilada Casserole Ala Ev
- ground beef (not included in recipe)
- 1 1/2 cups shredded sharp cheddar cheese
- flour tortillas (12 corn tortillas are used instead)
- onion (1/4 cup chopped green onions are used instead)
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10.75 ounce) can condensed cream of chicken soup
- 12 corn tortillas
- 1/4 cup chopped green onions
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Zubereitung von Enchilada Casserole Ala Ev
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of chicken soup (or mushroom soup), 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), and 1 cup shredded cheddar cheese.
- Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Layer 6 corn tortillas in the bottom of the baking dish.
- Pour half of the soup mixture over the tortillas.
- Sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup chopped green onions.
- Repeat layers with 6 more corn tortillas, remaining soup mixture, remaining cheese, and remaining green onions.
- Top with remaining enchilada sauce.
- Bake for 30-35 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
15g
Fat
82g
Carbs
13g
