New Mexico Enchilada Casserola Recipe

Name: New Mexico Enchilada Casserola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ teaspoon oregano; salt

Servings: persons

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
½ teaspoon oregano
salt

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.

1661

kcal

Calories

101

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, New Mexico Enchilada Casserola falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Mexico Enchilada Casserola

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