The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.
Instead of cream of mushroom soup, try cream of broccoli or cream of celery soup.
While the enchiladas finish cooking, bake up a batch of cornbread. For a salad, toss together leaf lettuce, diced avocado, mandarin orange slices and a favorite dressing.
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