New Mexico Enchilada Casserola |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This was developed some 40 years ago from a dish served in a restaurant in Mesilla, NM. I have been serving it to branding crews since I was about 15 and took over the chuckwagon . Ingredients:
18 medium corn tortillas |
2 lbs shredded monterey jack cheese or 2 lbs colby-monterey jack cheese |
2 (15 ounce) cans diced tomatoes |
3 (10 3/4 ounce) cans cream of mushroom soup |
8 ounces diced or chopped green chili peppers |
1 cup minced onion |
2 lbs very lean hamburger |
1 clove garlic, crushed |
1/2 teaspoon oregano |
salt |
Directions:
1. Brown hamburger seasoning with garlic, oregano and salt.
2. Drain and blot any grease.
3. Stir together until smooth: Mushroom soup, tomatoes, and green chili.
4. For a large dinner: Spray baking dish 10 X 15, with Pam.
5. Make layers of: 6 tortillas, 1/3 of each: soup mix, onion, meat, and cheese.
6. Repeat until all is in Baking dish.
7. For a small dinner: Spray 2 8x8 baking dishes with Pam.
8. Break or cut 6 tortillas in half.
9. Make layers of: 2 whole and 2 halves of tortillas, 1/6 of each: soup mix, onion, meat, and cheese.
10. Repeat until all is in baking dishes.
11. Wrap 1 dish tightly in aluminum foil, label, and freeze for next week.
12. Bake in 350F oven for 1 hour.
13. Serves 6 very hungry teens or 10 to 12 adults.
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