Green Chili Enchilada Casserole
|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|
Crumble, season and fry hamburger until well done.
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.