"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bodie Leslie
Added: Sunday, January 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. hamburger meat
2 - 10 oz. cans enchilada sauce
2 - 10 3/4 oz. cans cream of mushroom soup
2 lbs. velveeta cheese
corn tortillas

Directions:
Directions:
Brown hamburger meat, drain, and set aside.
In a bowl, mix sauce and soup together; set aside.
Cut tortillas and line the bottom of a 13X9 oven proof dish. Put 1/2 hamburger meat on top, next pour 1/2 soup mixture, then slice 1/2 velveeta and lay on soup.
Repeat the layers in order above. Bake at 350 for 30 minutes and let set for 10 - 15 minutes before serving.

 

 

 

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