Southwestern Green Chili Enchiladas Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from a cookbook called Comida Sabrosa that I purchased at the ranger station at Bryce Canyon National Park. I've made it many, many times. This is a favorite of my husband's. I've made it both ways, with chicken and grond meat. Both are good but my favorite is to use smoked chicken. Ingredients:
1 1/2 lbs ground meat, or |
1 1/2 lbs shredded chicken |
1/2 cup chopped onion |
2 garlic cloves, minced |
12 corn tortillas |
2 (14 ounce) cans cream of mushroom soup |
1 cup chopped green chili pepper |
1 (2 3/4 ounce) can chopped ripe olives |
1 lb longhorn cheese, grated |
oil (for frying) |
Directions:
1. Brown ground meat, if using.
2. Fry tortillas in oil, drain on paper towels.
3. Mix soup, chili and olives to make sauce.
4. Layer meat, 1/3 of cheese, tortillas, another 1/3 of cheese, sauce, then remaining cheese in baking dish.
5. Cover dish with foil and bake at 350 for 35-45 minutes.
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