Green Chile Enchilada Casserole
A very simple and straight forward recipe from our excellent cookbook “Comida Sabrosa Home-Style Southwestern Cooking” by Irene Barraza Sanchez and Gloria Sanchez Yund
1 1/2 lbs. of ground meat (beef, venison, elk, or combination) or shredded chicken
1/2 cup chopped onion
2 cloves garlic, minced
12 corn tortillas
oil for frying
Two 10 3/4 oz. cans cream of mushroom soup or chicken broth
1 cup chopped green chile
1 small can chopped ripe olives
1 lb. grated longhorn cheese
Brown meat, drain fat, add onion and garlic, cook for 5 minutes and set aside.
Fry tortillas in oil, drain on paper towel and set aside.
Mix soup and chile to make sauce, add olives.
Layer meat, 1/3 of cheese, tortillas, another 1/3 of cheese, sauce, and remaining cheese in baking dish.
Cover casserole with foil.
Bake at 350 degrees for 35 to 45 mintues.
makes 4 to 6 servings.
From “Comida Sabrosa Home-Style Southwestern Cooking” by Irene Barraza Sanchez and Gloria Sanchez Yund
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