Pre-heat oven to 375 degrees1 Lb Lean ground beef
1 Small onion diced
1 Small can diced Ortega green chile
Garlic powder, salt and pepper to taste
2 Tbls Olive oil
2 Cans Old El Paso Enchilada Sauce (mild, medium or hot)
1 C Beef Broth
1 C Carnation Evaporated Milk
4 C Grated Colby-Jack cheese
24 Corn tortillas
Sauté diced onion in olive oil. Add ground beef and season with garlic powder, salt and pepper. Add diced green chile and cook through. In a large pot bring enchilada sauce to a boil. Add cooked ground beef, beef broth and milk. Bring to a boil. Lower heat and add 2 C of cheese. Stir to prevent sticking until cheese in incorporated through the mixture. Remove from heat.
Spray a 6 x 9 oven-safe dish with Pam or similar spray oil. Dip six tortillas in the meat mixture and line the bottom of the pan. Spread about 1 cup of the meat mixture over the tortillas and sprinkle with cheese. Repeat the layers until all the meat mixture and cheese is used up. Bake in 375 degree oven for 30 minutes. Remove from oven and let stand for 15 to 20 minutes before serving.
Serve with Spanish Rice and tossed salad.
For a Green Chile Enchilada casserole variation:
Replace beef with 2 to 3 C of chopped chicken
Substitute El Paso Green Chile Enchilada Sauce for red.
Use chicken broth instead of beef.