Green Enchilada Casserole
This is a recipe I got from my mom. I've added my own variations to it and also added my own side dish. Me and my husband love it.
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1Brown the ground pork meat making sure to break up into small pieces.
2After browning is completed, drain excess fat and add the can of Cream of Mushroom and the can of Green chiles. Mix thoroughly and set aside.
3Warm the olive oil in small sauce pan at Medium heat and soften each corn torilla one at a time (I do this as I go so they wont turn soggy on me and start to tear). Place along bottom of 8x9 baking dish almost as if making lasagna. Once you put 4 on bottom evenly to cover, add 1/2 the meat mixture and spread evenly. Add 1/2 the onions and 1/2 of the cheese evenly over top and repeat the steps again. Top off with extra cheese if you want this to be extra cheesy.
4Place in 350 degree oven until cheese is melted and turning golden brown. Approximately 20 mins.