New Mexico Enchilada Casserola

READY IN: 1hr 15mins
Recipe by Chef Fluffy Ewe

This was developed some 40 years ago from a dish served in a restaurant in Mesilla, NM. I have been serving it to branding crews since I was about 15 and took over the "chuckwagon".

Top Review by smellyvegetarian

This is yummy, and a good use of green chile in my book. I, too, would increase the garlic and veggies; as it is I used one onion and a very small bell pepper that needed to be used. I used about a bag and a half of cheese (3/4 lb, I believe?) and it was plenty for our tastes. I also used 1/2 c sour cream instead of one of the cans of soup to reduce sodium, and it worked fine. The instructions didn't indicate whether or not to drain the tomatoes, and since I omitted one of the soups I did not. I would love to to try this with cooked chicken breast, as I associate chicken with creamy enchiladas. Thanks for a keeper, I know I'll be back to revisit this one. Made for Healthy Choices 2008.

Ingredients Nutrition

Directions

  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.

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