I've been making a similar version of this recipe since the 1980's. I use corn tortillas instead of flour and bake the casserole in a round 2-quart dish. I don't use the cream of chicken soup, but add cans of sweet corn and pinto beans. I brown the meat with fresh chopped onion, then season lightly with garlic & onion powders and paprika before adding the enchilada sauce. Also add extra package of cheese when layering everything. Serve with sour cream and tortilla chips. Delicious!

Looks like a great dish! However this is not a CHEESE enchilada recipe since the first ingredient listed is BEEF.

I skipped the water and put in some salsa and onion to the mixture.

I made this and I modified it. I used Whole Wheat Flour Tortillas, I added a can of green chiles, a can of beans and a can of corn. I also added chili powder and cumin. It was so easy and so delicious.

My mom made this growing up. Only difference was we never added water but we did add a can of green chilies. We made in round casserole dish-we left the tortillas whole. I have always loved it and still make it for my husband and kids!

This was really good! And so easy to make! Don't know that you really need a full can of each (soup and enchilada and water) as becomes very soupy but over all, a really yummy, and easy/quick dinner!