Mexican Casserole

From: Chef #713849

On Nov 15, 2009

A family favorite. I use green enchilada sauce, and usually meat left over from tacos. It turns out amazing everytime. Thank you for posting Robin!

From: Chef msmugsy

On Oct 17, 2009

From: AnnetteMarie

On Aug 1, 2004

This is delicious! I was frustrated by the lack of quantities so I figured them out and will include in my copy of the recipe. 1/2 large onion chopped 1 (1.25 oz) taco seasoning mix 1 (4 oz) can chopped green chilies 1 (10 oz) can enchilada sauce 1 (10 3/4 oz)can cream of mushroom soup 1 (10 count) package flour tortillas ( I didn't need them all) 1 (8 oz) bottle taco sauce I baked it for 30 minutes

From: BBQ Man #198319

On Mar 5, 2005

This recipe is awesome!!! So easy to make! Normally I do not ever make a recipe for family and friends until I have tried it for myself and tweaked it a little. However, I took a chance and made this recipe for my office pot-luck for our Christmas party and everyone loved it. They are still asking me when I’m going to make it again to bring in. My family also loved this recipe. I e-mailed it to my sister on the East coast and her family loved it so much that her husband requested that she make it every week. The only tweak I have made to this recipe so far is to warm the tortillas before adding them in to the recipe. (For those not familiar with Mexican cooking, warming a tortilla is simply putting it on a hot surface or over an open flame for about 30 seconds or so on each side until brown spots start to appear. This does wonders for the taste.) Enjoy!