- 6
Ingredients
- 2 tblsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 tblsp chili powder
- 1 1/2 teas kosher salt
- 1/2 teas ground red pepper
- 2 (10.75oz) cans creamy chicken verde soup
- 1 (4.5 oz) can chopped green chiles
- 1 1/2 dozen corn tortillas, divided
- 2 (10oz) cans red enchilada sauce, divided
- 1 (16oz) can refried beans
- 4 cups shredded monterey jack cheese, divided
Preparation
Step 1
Preheat oven to 350. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, melt butter over medium heat. Cook onion and garlic about 5 minutes, or until tender. Add ground beef, chili powder, salt, and red pepper. Cook until beef is brown and crumbly; drain. Stir in soup and green chiles; set aside. Line prepared baking dish with 6 corn tortillas. In a medium bowl, whisk together one can of enchilada sauce and refried beans. Spread bean mixture onto tortillas. evenly ysprinkle with 1 cup cheese. Layer 6 more tortillas. Cover with meat mixture. Evenly ysprinkle with 1 cup cheese. Layer remaining 6 tortillas. Evenly spoon remaining can of enchilada sauce onto tortillas. Sprinkle with remaining 2 cups cheese. Bake for 25 minutes, or until hot and bubbly.