Easy Enchilada Casserole


1 tablespoon oil (optional if cooking onions)
½ small onion, finely diced (optional)
1 pound ground beef or ground turkey
1 – 10 ounce can enchilada sauce
1 – 10 ounce can cream of mushroom or cream of celery condensed soup (like Campbell’s)
2/3 cup whole milk
½ teaspoon ground cumin (optional)
8 yellow or white corn tortillas, cut into quarters
2 cups shredded cheddar or Mexican blend cheese


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