New Mexico Enchilada Casserola

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".

• Ready In: 1 hr 15 mins
• Serves: 12

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 3/4ounce) 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
•  salt

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.