Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Serve with a salad and hot, buttered tortillas for a complete meal.

Ingredients Nutrition

Directions

  1. Break up meat into a large nonstick skillet over medium-high heat.
  2. Season to taste with salt, black pepper, garlic, and 1 Tsp chili powder.
  3. Cook until done, breaking up lumps as necessary.
  4. Drain, and add remaining chili powder, onion, minced garlic, cilantro, jalapeno pepper, and reserved juice from beans.
  5. Stir to combine, cover, and cook over medium heat for about 10 minutes, stirring twice.
  6. Uncover, and continue cooking until most of liquid has evaporated.
  7. Taste, and adjust seasonings, adding balsamic and wine vinegar, if desired, until the meat mixture is slightly tart.
  8. While meat is cooking, mix cream of chicken soup, tomatoes and green chilis, and cream cheese in a medium saucepan.
  9. Stir over medium heat until cheese is melted and mixture is smooth.
  10. Brush 6 tortilla lightly with olive oil, and place oiled side down, in a 9"x13"x2" (or larger, mainly deeper) baking dish, overlapping tem slightly.
  11. Oil and add more tortillas if necessary.
  12. Top tortillas with half of the meat mixture, beans, remaining meat, cheese, and more tortillas to cover completely.
  13. Add chopped green onions to soup mixture, and pour over tortillas (dish will be full).
  14. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly and heated through.