14 oz red enchilada sauce
1 cup condensed cream of chicken soup
1 cup condensed cream of mushroom soup
8 flour tortillas, small, or corn tortillas
8 oz cheddar cheese, shredded
1 lb sausage mince, or blended hamburger mince, removed from its casing if using sausages, and pre-cooked
To serve:
tortilla chips, can also be any side salad of your choice, or cheese sauce
cilantro, chopped
Preheat your oven to 400 degrees F.
Mix the red enchilada sauce, condensed cream of chicken soup, and condensed cream of mushroom soup together in a bowl until just combined.
Pour a little bit of this sauce into a 13-inch baking casserole just to cover the bottom.
Layer the casserole:
Place 4 tortillas for the first layer, then ⅓ of the cheese, ⅓ of the sauce, and ⅓ of the mince. Repeat until you have formed 2 layers.
Transfer to the oven and bake for about 35 minutes, or until the middle is bubbly.
Garnish with ½ teaspoon of cilantro. You can serve this with 1 ounce of tortilla chips or salad, and cheese sauce. Enjoy!
Sugar: 10g
:
Calcium: 484mg
Calories: 544kcal
Carbohydrates: 48g
Cholesterol: 68mg
Fat: 28g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 2g
Potassium: 258mg
Protein: 25g
Saturated Fat: 15g
Sodium: 2513mg
Vitamin A: 1345IU
Vitamin C: 2mg
