Mushroom Enchilada Casserole
Ingredients
20 oz. mushrooms, sliced
1 small onion, diced
1 bag frozen corn (or canned)
3 - 10 oz. cans, cream of mushroom soup
10 oz. milk or water
1 - 8 oz. can, diced green chiles
1 T. garlic
Dried Oregano
10 oz. cheddar cheese, grated
12 flour tortillas
Instructions
If you prefer cooked vegetables, saute mushrooms, onion, and garlic then add remaining ingredients listed in step 2.
In a large saucepan, combine mushrooms, onion, corn, soup, milk (or water), chiles, garlic, oregano. Cook and adjust as needed.
In a casserole dish, line the bottom with half of the flour tortillas so they cover they bottom and are slightly overlapped. Layer sauce on top of tortillas. Top with cheese. Add another layer of sauce. Repeat all layers again omitting last sauce layer (cheese on top).
Bake at 375° for 30-45 minutes.
20 oz. mushrooms, sliced
1 small onion, diced
1 bag frozen corn (or canned)
3 - 10 oz. cans, cream of mushroom soup
10 oz. milk or water
1 - 8 oz. can, diced green chiles
1 T. garlic
Dried Oregano
10 oz. cheddar cheese, grated
12 flour tortillas
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.