New Mexican Enchilada Cassarole

New Mexican Enchilada Cassarole
New Mexican Enchilada Cassarole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

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  • Ingredients:Servings:

  • 12

    12 12Servings Size

  • Update

  • 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

  • Change Measurements: US | Metric

  • Directions:

  • Prep Time: 15 mins

  • Total Time: 1 1/4 hr

  • 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

  • Read more: http://www.food.com/recipe/new-mexico-enchilada-casserola-109829#ixzz1DyJQuKiJ

Directions

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