Enchilada Casserole

Evelyn Fitzgerald
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 1/2 lbs lean hamburger
  • 1 medium onion, chopped
  • 1 (10 oz) can milk enchilada sauce
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 lb Velveeta® cheese, diced
  • 1 medium bag plain tortilla chips
  • 10 oz medium Cheddar cheese, grated

Cook meat and onion together in large skillet. Drain off excess grease. Add sauce, soups, and Velveeta® to meat mixture. Heat until cheese is melted and all ingredients are well mixed. Spread chips in 9×13 inch pan. Pour above mixture over mixture over chips. Sprinkle with Cheddar cheese. Bake 20 minutes at 325 degrees.





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