Enchilada Casserole

Another flavor-filled offering for a good size group of people.

1 envelope of Lawry's enchilada sauce
1 can tomato soup
1 can whole kernel corn
2- 6 oz cans mushrooms
1- 4 oz can sliced olives
1- 4 oz can diced Ortega chilies
1 pkg corn tortillas
1 lb cheddar cheese (approx.)

Prepare enchilada mix according to package directions. Add 1 can of tomato soup, undiluted. Drain corn and olives and add to mixture. Add mushrooms, including the juice from can. Add diced Ortega chilies. Mix ingredients thoroughly. Shred and grate cheese. Begin with small amount of sauce in bottom of a 8 inch diameter casserole, layering tortillas, cheese, until all ingredients are used. Bake at 350° for 30 minutes or until warmed through. Serve with sour cream if desired.

Servings: 8-10

Submitted by Sharon Edwards

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