Momma Mecha's La Cazuela Green Enchiladas
2 lbs ground hamburger meat
1 large yellow onion, chopped
1 Family size can (26 oz) Cream of Mushroom soup
1/2 to 1 soup can full of milk (13-26 oz)
1 8 oz package cream cheese, softened
2 1/2 teaspoons ancho chili powder
1 large can chopped, diced green chilies…I do not drain
2 cups sharp cheddar cheese, grated
1/2 bag tortilla chips (I usually use Tostitos or buy from my fave Mexican restaurant)
1 1/2 cup Monterey Jack or Colby / Jack cheese blend, shredded
Sliced black olives
Mexican cheese blend
Brown ground beef and onion in skillet until onion is translucent and beef cooked through. Drain fat.
While beef is cooking combine mushroom soup, cream cheese and 1/2 soup can of milk in sauce pan over low-medium heat and blend to mix. Add ancho chili powder, stir. Add green chilies. Once warmed, stir in the grated sharp cheddar cheese and stir until melted and blended into sauce. Stir in green chilies. Add more milk if it is too thick. You want it to be about the consistency of a thick soup, like a chowder, or a thinner queso cheese sauce. Set aside.
Spray a 13 x 9 x 2 casserole dish with Pam or grease very lightly. Slightly crush a couple of handfuls, about 1/4 bag, of tortilla chips on bottom. Layer with beef & onion mixture and then 1/2 sauce. Repeat. Top with a few more, small crushed chips and shredded monterey jack cheese or cheese blend. Bake at 325 for 45 minutes.
Charm of Home
Tickle My Tastebuds Tuesday
Between Naps on The Porch