Tortilla Wrap Enchilada Casserole Recipe

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This casserole is layered like a lasagna, and can be sliced like one. Certain ingredients are optional, or can be replaced. For example, if you don’t like black olives, you can substitute canned mushrooms. The chili peppers will give it a spicy twist if you enjoy them. However, they are not mandatory to enjoy this recipe.

Before you begin, you will want to gather the following ingredients and dishes:

1 can of condensed creamy chicken mushroom soup

1 cup sour cream

2 tablespoons milk

1/2 cup chopped chili peppers (optional)

1 bell pepper (red or green), chopped

2-3 chopped green onions

6 10-inch soft tortilla wraps

2 cups shredded mozzarella cheese

1 large can sliced black olives

1 pound ground beef

Small amount of cooking oil

1 medium bowl

1 large frying pan

1 large rectangular baking dish

Take the medium bowl and combine the soup, sour cream, milk, chili peppers, bell pepper, and green onions. Brown the ground beef with the cooking oil in the large frying pan. Overlap two of the tortilla wraps on the bottom of the baking dish, covering as much of the bottom of the dish as possible. Place half the ground beef, 1/3 of the sour cream mixture, and 1/3 of the cheese on top of the tortilla wraps. Overlap two more tortilla wraps on top of the first layer and repeat the process. Overlap the final two tortilla wraps on top of the second layer. Place the remaining sour cream mixture and cheese on top of the tortilla wraps. Cover with the sliced black olives. Bake at 350 degrees for 35-40 minutes, or until the edges begin to brown. Serves 6-8.

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