Green Chili Enchilada Casserole Recipe
Ingredients
| Hamburger | 1 1⁄2 Pound | |
| Chopped green chilies | 1 Can (10 oz) | |
| Cream of chicken soup/Cream of mushroom soup | 1 Can (10 oz) | |
| Milk | 120 Milliliter (1 Soup Can) | |
| Corn tortillas | 1 Dozen | |
| Onions | 2 Small, chopped | |
| Grated longhorn cheese | 1⁄4 Pound |
Nutrition Facts
Serving size: Complete recipe
Calories 2916 Calories from Fat 956
% Daily Value*
Total Fat 101 g155.6%
Saturated Fat 56.3 g281.5%
Trans Fat 2.3 g
Cholesterol 576.6 mg192.2%
Sodium 3606.6 mg150.3%
Total Carbohydrates 292 g97.2%
Dietary Fiber 18.5 g74%
Sugars 32.7 g
Protein 213 g425.6%
Vitamin A 103.7% Vitamin C 1176.5%
Calcium 154.6% Iron 184.5%
*Based on a 2000 Calorie diet
Directions
Add chopped chili, cream of chicken and milk.
Bring to a slow boil; simmer a few minutes.
Fry tortillas in hot grease turning to brown both sides, drain.
In a buttered casserole dish, pour a little of the sauce; put a layer of 3 or 4 tortillas.
Pour more sauce over them; sprinkle generously with onions and cheese.
Repeat until tortillas are used.
Sprinkle top with paprika.
Bake in 325-degree oven for 45 minutes.
If sauce is too thick.
Add a little water or milk.
Chef
