Enchilada Casserole Ala Ev Recipe

This surprisingly delicious casserole was born from a happy kitchen accident! Originally made with Rotel tomatoes instead of enchilada sauce, this recipe has become a family staple. Enjoy a comforting and flavorful meal with layers of corn tortillas, savory chicken (or mushroom!) soup, and your favorite cheeses. A quick and easy weeknight dinner the whole family will love!

Prep Time 20 mins
Cook Time 55 mins
Calories 648.2 kcal
Protein 74g
Rating 5.0 (1 Reviews)
Enchilada Casserole Ala Ev 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchilada Casserole Ala Ev

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How to Make Enchilada Casserole Ala Ev

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Lightly grease a 9x13 inch baking dish.
  4. Spread a thin layer of enchilada sauce on the bottom of the dish.
  5. Layer 6 corn tortillas in the bottom of the baking dish.
  6. Pour half of the soup mixture over the tortillas.
  7. Sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup chopped green onions.
  8. Repeat layers with 6 more corn tortillas, remaining soup mixture, remaining cheese, and remaining green onions.
  9. Top with remaining enchilada sauce.
  10. Bake for 30-35 minutes, or until heated through and bubbly.
  11. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

54 g

Sugar

15g

Fat

82g

Carbs

13g