A Green Chile Enchilada Casserole Recipe!

Green Chile Enchilada Casserole A very simple and straight forward recipe from our excellent cookbook "Comida Sabrosa Home-Style Southwestern Cooking" by Irene Barraza Sanchez and Gloria Sanchez Yund Ingredients: 1 1/2 lbs. of ground meat (beef, venison, elk, or combination) or shredded chicken 1/2 cup chopped onion 2 cloves garlic, minced 12 corn tortillas oil for frying Two 10 3/4 oz. cans cream of mushroom soup or chicken broth 1 cup chopped green chile 1 small can chopped ripe olives 1 lb. grated longhorn cheese Directions: Brown meat, drain fat, add onion and garlic, cook for 5 minutes and set aside. Fry tortillas in oil, drain on paper towel and set aside. Mix soup and chile to make sauce, add olives. Layer meat, 1/3 of cheese, tortillas, another 1/3 of cheese, sauce, and remaining cheese in baking dish. Cover casserole with foil. Bake at 350 degrees for 35 to 45 mintues. makes 4 to 6 servings. From "Comida Sabrosa Home-Style Southwestern Cooking" by Irene Barraza Sanchez and Gloria Sanchez Yund Follow us to our blog to read more Click here to go to our Cookbook page

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