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Enchilada Casserole
Hearty Meat/Cheese/Tortilla Casserole with Chili |
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1 lb. hamburger
1 small white onion
1 small bell pepper
1 can diced green chilie
1/2 can diced jalepenos
18 Corn Tortillas
1 can Cream of Chicken (or Cream of Mushroom) Soup
2 Tbls. Garlic Salt
Canola/Vegetable Oil
1 Can Condensed Milk
1 package of 18 slices of cheese
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Pour condensed milk in pan and put on low heat. Break up the 18 slices of cheese and stir into milk. Stir constantly until cheese melts. You can turn the heat higher if you are going to watch it carefully. When cheese is melted, remove from heat and set aside.
Brown hamburger and drain oil. Add 2 Tablespoons Garlic Salt, finely chopped bell pepper and onion. Continue to cook until onion is transparent. Add chili and jalepenos and stir until mixed. Pour entire hamburger mixture into pan with melted cheese and milk. Stir.
In small skillet, heat some oil. When oil is hot, carefully put one tortilla into oil, let it bubble for 1/2 second and remove to paper towels. Continue this process with all 18 tortillas.
In a 9x13 pan, spoon a small quantity of cheese/meat mixture in bottom of pan and spread around. Put in a layer of 6 tortillas, overlapping edges. Then, spoon in some of the cheese/meat mixture and spread to cover tortillas. Repeat with another layer of tortillas then cheese/meat mixture. Then, layer the last 6 tortillas on top of the last layer. Add one can of Cream of Chicken OR Cream of Mushroom soup to the remaining cheese/meat mixture and stir. Use this mixture to put on top of tortillas for your last layer.
Cover with aluminum foil and bake in oven for about 20-30 minutes-until casserole is bubbling hot. Remove and serve squares of the casserole with salad and warm bread.
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Preparation Time: 1 hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Constance Shannon
Washington
United States |
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| This recipe has been viewed 11308 times. |
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