A Green Chile Enchilada Casserole Recipe!

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

Ingredients:

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

Directions:

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

Follow us to our blog to read more

Click here to go to our Cookbook page

Leave a Reply