Green Chile Ground Beef Enchilada Casserole Recipe
This green chile ground beef enchilada recipe is a good dish to try when you want a comfort food that's easy to prepare. Check put the very easy recipe here.
Equipment
13x9 inch (33x23cm) baking dish
Large saucepan
Immersion (hand) blender
10-inch skillet or frying pan
Tongs
Ladle
Cutting Board
Ingredients
1 ½ pounds ground beef - precooked and seasoned with salt and pepper, 680g
52 ounces cream of mushroom soup - about four 10.5-oz cans, undiluted, 1.5 kg
1 pound cheddar cheese - shredded, 450g
8 ounces sour cream - 225g
12 ounces green chilis - roasted, peeled, and chopped, 340g
36 pieces corn tortillas - 6-inch / 15cm size — you will use 24-30 depending on layering
¼ cup vegetable oil - for frying tortillas, 60ml
1 cup water - or milk ; approximately 240ml, for thinning the sauce
Instructions
Sauce Instructions
- Add cream of mushroom soup, sour cream, and three-quarters of the chopped green chile to a large saucepan.52 ounces cream of mushroom soup, 8 ounces sour cream, 12 ounces green chilis
- Add approximately 1 cup (240ml) of water or milk to thin the sauce to a pourable consistency. Mix well, then blend the sauce with an immersion blender until mostly smooth. Stir in the remaining chopped green chile and heat over medium-low until warmed through — do not let it boil.1 cup water, 12 ounces green chilis
Tortilla Instructions
- Lightly fry the corn tortillas in oil, just a couple of seconds per side. If using a 13x9 inch (33x23cm) baking dish, you will need 24 to 30 tortillas for 4 to 5 layers.36 pieces corn tortillas, 1/4 cup vegetable oil
Enchilada Casserole Instructions
- Ladle a thin layer of sauce on the bottom of a 13x9 inch (33x23cm) baking dish to prevent sticking. Arrange a single layer of fried tortillas over the sauce, overlapping slightly. Spread a portion of the precooked ground beef over the tortillas, then ladle sauce over the beef and sprinkle generously with shredded cheddar cheese. Repeat layers (tortillas, beef, sauce, cheese) until you have 4-5 layers total. Finish with a final layer of sauce topped with the remaining cheese.1 1/2 pounds ground beef, 1 pound cheddar cheese, 36 pieces corn tortillas
- Preheat oven to 350°F / 175°C (180°C fan-forced). Bake uncovered for 25-30 minutes until the cheese is melted and bubbling and the internal temperature reaches at least 165°F / 74°C. Let the casserole rest for 10 minutes before cutting — this allows the layers to set and makes clean slicing much easier.
Notes
Storage: Cover tightly and refrigerate for up to 4 days. Freeze individual portions wrapped in foil and plastic wrap for up to 2 months.
Make-Ahead: Assemble the entire casserole up to 24 hours before baking. Cover and refrigerate, then add 5-10 minutes to the bake time.
Substitution: Swap cream of mushroom soup for cream of chicken if you prefer a milder sauce, or use a condensed cheddar cheese soup for extra richness.
Pro Tip: Quickly fry tortillas just until pliable (2-3 seconds per side) — if they turn crisp, they will crack during layering instead of bending.
Reheating: Cover with foil and warm at 325°F / 163°C for 20 minutes, or microwave individual portions for 2-3 minutes.
Nutrition
Serving: 1servingCalories: 664kcalCarbohydrates: 17gProtein: 38gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 140mgSodium: 1887mgPotassium: 571mgFiber: 2gSugar: 3gVitamin A: 745IUVitamin C: 5mgCalcium: 454mgIron: 3mg
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