Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
- 1 can (10.5 oz) cream of chicken soup
- 1 pound grated cheese (I used a mix of monterey jack and cheddar)
- 1 cup milk
- 2 (4-oz) cans diced green chiles
- 1 pound ground beef
- 1 medium onion, chopped
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (10-oz) package corn tortillas, each tortilla cut into eighths
Preheat oven to 350ºF.
In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the green chiles.
In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt.
In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top.
Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving if you want the slices to hold together.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 630
- Sugar: 4 g
- Sodium: 827 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 95 mg