Today, we are continuing with the second installment for the enchilada casserole.
If you missed it, here is the link to Enchilada Casserole Part I.
large microwave safe bowl
1 10 x 14 inch baking pan or dish
ladle or cup
2 family size cans cream of mushroom soup
1 to 2 cups of milk for thinning soup
24 fried corn tortillas (see part 1 for instructions)
2 - 3 cups of taco meat
1/2 medium onion, diced finely
2 - 5 small cloves of garlic, minced (if you like a lot of garlic, use it!!)
1 - 2 pounds of grated cheese (I use one-half cheddar and one-half mozarella)
2 small cans of roasted and peeled chopped green chilis (you can substitute jalapeño or bell pepper if you like)
- Place the soup and milk in the bowl.
- Warm in the microwave for around 2 minutes.
- Once mixture is slightly warm, put in the taco meat, green chilis, onion and the garlic.
- Heat for another minute in microwave. Mixture needs to be where you can pour and spread it easily on each layer.
- Preheat your oven to 350° - place the top rack on the middle shelf, then put a cookie sheet or aluminum foil on the rack.
- In the baking dish, pour a layer of the soup/meat mixture.
- Place a layer of the fried corn tortillas on the soup mixture.
- Pour a thin layer of soup mixture on the tortillas. It doesn't have to cover them completely, as it will spread out during cooking.
- Sprinkle a layer of the cheddar and mozarella cheese onto the soup mixture.
- Place another layer of tortillas on the cheese and continue the process until you have 3 or more layers of "goodies" in the pan. You want to stop about 1/4" below the lip of the pan to allow for the bubbling of the soup.
- Cover the top layer with one last batch of cheese.
- Place the casserole into the oven on the cookie sheet or foil.
- Bake for at least an hour. It is better if you cook it for 1.5 hours as the fresh garlic and onion have a chance to cook more thouroughly.
- Remove from oven and let it cool for 30 minutes before serving (if you can wait that long).
- Serve with shredded lettuce, salsa, or pico de gallo.