This recipe is very easy to make and a favorite among the group from the American Legion Auxiliary Unit 280 from Pasadena, California. I was married to a man whose father was a member of this group and we women loved to share recipes. This was a favorite and I am happy to share it with you, it does not require many ingredients or time and you will end up with a dish that will be delicious and seem as if you spent hours in the kitchen.
There are a couple of versions that you can make, one being you use cream of chicken or cream of mushroom soup, the choice is up to you and what you know your family will like. You can also use ground beef or use stew meat, especially if you had made a roast before and had some left over meat. When choosing your enchilada sauce you can us Las Palmas or Rosarita or perhaps you have a good recipe to make your own, that would work perfectly. The green roasted chilies can be canned or again, you can roast your own and dice them up for this recipe. Lastly the cheese calls for Cheddar but I like using the Mexican blend, I think it gives it a better flavor.
Chilies and Beef Enchilada Casserole
- 2 Cans cream of chicken soup or mushroom soup
- 12 Corn tortillas
- 2 lb ground beef or stew meat
- 15 Oz enchilada sauce (Las Palmas or Rosarita)
- 15 Oz whole green roasted chilies
- 5 Cup Cheddar cheese, grated
- First cut the meat into cubes, flour and saute the stew meat until tender. If using ground beef, brown and drain.
- Divide into 2 portions .
- Add enchilada sauce; simmer for about 1/2 hour.
- In large pan (13 x 9-inch), pour out the contents of one can of soup; tear up or cut six of the tortillas.
- Cover with 2 cups of the Cheddar cheese.
- Layer next the whole chilies, covering the cheese.
- Use half of the meat mixture and add the fourth layer.
- Repeat layers; cut up tortillas and soup, spread 2 cups cheese, layer chilies, spread meat mixture and sprinkle with 1/2 cup cheese.
- Bake at 350 degrees for 45 minutes until cheese is golden.
- Let stand 30 minutes before serving.
Making enchiladas in a casserole dish has always been a favorite among my kids because it is a dish that my mother always made for me and my brothers and sisters. We always considered it good old American cooking when you put anything in a casserole.