New Mexican Enchilada Cassarole

By scottsdalejulie

Ingredients

• Ingredients:Servings:
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• 12 12 12Servings Size
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• 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

Preparation

Step 1

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