"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Green Chili Enchilada Casserole Recipe

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This recipe for Green Chili Enchilada Casserole, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Camp
Added: Wednesday, November 7, 2007


1 lb. Lean Ground Beef
2 cans Cream of Mushroom Soup
2 small cans Green Chili
1 small Onion, chopped
1 Garlic Clove, finely chopped
20 Corn tortillas
2-4 c. Colby Jack cheese, finely shredded
1 tomato, cubed
1 head lettuce, shredded
1 c. cooking oil ( canola works well)
salt and pepper to taste

1. Lightly spray non-stick spray, like Pam, on 13x9 baking dish. Pre-heat oven to 350 degrees F.

2. In medium sauce pan, brown ground beef adding onion, garlic, salt and pepper when beef is about halfway browned. Reduce heat to medium and add Mushroom soup and Green Chili, cover and simmer.

3. In small skillet, heat cooking oil over medium high heat. (The oil will be ready to use when you can hear a tortilla sizzle.)

4. Add one spoonful of the Mushroom soup mixture to the bottom of the baking pan. On top, Layer tortillas softened in the cooking oil, then Mushroom Soup mixture, then about 1 cup cheese. Add a second layer of tortillas, Soup mixture, and cheese. (You can add a third layer, if you have room.) Finish last layer with cheese.

5. Place in pre-heated oven and bake for about 30 minutes, or until cheese is brown and mixture is bubbly.

6. Remove from oven and let cool 15 minutes, or until you can cut it and plate it. Garnish with shredded lettuce and cubed tomatoes.




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