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green chile enchilada casserole

Green Chile & Cream Cheese Enchilada Casserole

  • Author: Jamie Sanders


  • Leftover Taco skillet (or any combo of chicken/beef, beans, rice, salsa, and cheese)
  • 12 +/-  corn tortillas
  • Shredded cheese
  • 8 oz softened cream cheese (divided)
  • 15 oz can of Enchilada Sauce (red or Green -any flavor you prefer)


  1. Split 4 corn tortillas in half and layer them on the bottom of a greased 7×11 pyrex dish.
  2. Mix 1/2  of the softened cream cheese in with your meat mixture.
  3. Spoon half of the meat mixture on top of the tortillas, then cover the mixture with about 1/3 cup of shredded cheese.
  4. Follow with these layers: 1. more split corn tortillas 2. taco skillet mixture 3. cheese, 4. tortillas 5. shredded cheese 6. spoonfuls of the rest of the softened cream cheese.
  5. Then pour the enchilada sauce over the entire casserole.
  6. Cook at 375 degrees for about 30 minutes or until heated through and cheese is melted on top.