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.
- 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
- 1⁄2 teaspoon oregano
Directions See How It's Made
- Brown hamburger seasoning with garlic, oregano and salt.
- Drain and blot any grease.
- Stir together until smooth: Mushroom soup, tomatoes, and green chili.
- For a large dinner: Spray baking dish 10 X 15, with Pam.
- Make layers of: 6 tortillas, 1/3 of each: soup mix, onion, meat, and cheese.
- Repeat until all is in Baking dish.
- For a small dinner: Spray 2 8x8 baking dishes with Pam.
- Break or cut 6 tortillas in half.
- Make layers of: 2 whole and 2 halves of tortillas, 1/6 of each: soup mix, onion, meat, and cheese.
- Repeat until all is in baking dishes.
- Wrap 1 dish tightly in aluminum foil, label, and freeze for next week.
- Bake in 350F oven for 1 hour.
- Serves 6 very hungry teens or 10 to 12 adults.