How to Make Green Enchilada Casserole
- Brown the ground pork meat making sure to break up into small pieces.
- After 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.
- Warm 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.
- Place in 350 degree oven until cheese is melted and turning golden brown. Approximately 20 mins.