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New Mexico Enchilada Casserola

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“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:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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