Enchilada Casserole

An easy, one pan meal. Layers of enchilada filling, strips of corn tortillas, meat, and cheese.




4 cans cream of mushroom soup 2 cans whole kernel corn 2 small cans sliced black olives 1 can mild enchilada sauce 1 pound cooked ground beef or cooked chicken breast, cubed Small jar picante sauce 2 cups shredded cheese corn tortillas, torn into pieces disposable roasting pan

Nutritional information

No nutrition information available


In a big bowl, mix soup, olives, enchilada sauce and corn. Put a layer of soup mixture in bottom of roasting pan. Next, put a layer of tortilla pieces, then a layer of meat. Repeat with remaining ingredients. Top with picante sauce and cheese. Bake uncovered at 350 for about 25 minutes.