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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".”
1hr 15mins

Ingredients Nutrition


  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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