In my search to make my hubby some food that reminded him of New Mexican cooking, I came upon a recipe on the Cooking Light website. I combined that recipe with a Green Chile Enchilada Casserole from my Comida Sabrosa cookbook. Derek said that this is his favorite non-crockpot meal that I make. There are a few variations you can try based on the ingredients in your pantry.
Prep Time: ~45 minutes
Feeds: 6-8 people. Yields 8 cups.
To cook meat:
- 1.5 pounds of ground beef or chicken
- 1/2 cup chopped onion
- 2 cloves minced garlic
Brown ground beef or chicken (if using chicken,sauté in 2 tablespoons olive oil and season with salt and pepper or simmer in chicken broth). Drain the fat, oil, or broth from meat. Shred the chicken. Sauté the onion and garlic and cook for 5 minutes.
To create enchilada mixture:
- 2 (10-ounce) cans of cream of chicken/mushroom or enchilada sauce
- 2 cups (8 ounces) shredded Monterey Jack
- 2 (4.5-ounce) cans chopped green chiles
Preheat oven to 350°.
Add the 3 ingredients to your meat, onions, and garlic mixture; stir well. Cook 2 minutes or until incorporated. Remove from heat.
To create casserole:
- 12 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 1 ounce tortilla chips, crushed (about 6 chips)
Optional: Fry tortillas in oil. Drain on a paper towel. Set aside.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 1/3 of the enchilada mixture (about 2 cups) over tortilla. Repeat layers twice, ending with enchilada mixture. Sprinkle with cheddar cheese. Cover with foil and bake at 350° for 35-45 minutes or until thoroughly heated. Let stand 10 minutes and then sprinkle on crushed chips.