Green Chile Enchilada Casserole

This casserole is my new favorite Mexican dish!  It's so good!  A few weeks ago we stopped by my in-laws and they were just putting dinner away. They had this casserole for dinner and I snuck a bite and OH MY GOODNESS!  It was amazing. So many awesome Mexican flavors going on! I had to get the recipe! So my mother-in-law gave me the recipe by memory and I hurried to write it down.


To make the casserole you make the ground beef and refried bean filling then soften up your corn tortillas.  Then you fill each one up with a little of the meat/bean mixture and roll it up like a taquito then you place them all in a casserole dish.  Next you top it with green chile enchilada sauce. Bake it, add a little cheese, bake it a tiny bit more and then enjoy!  So simple for how amazing it is. I just loved the flavor of the green chile enchilada sauce but you can also make this with red enchilada sauce.  


I love Mexican food and I'm excited to have another great recipe! We are going to be having this often around here.

Green Chile Enchilada Casserole

Ingredients:
1 small onion, diced
1 lb. hamburger meat
seasoning salt and pepper to taste
1 (4 oz.) can diced green chilies
1 can refried beans
16-18 corn tortillas
1 (19 oz) can green chile enchilada sauce
shredded cheese (such as cheddar, pepper jack, Monterrey jack or a mixture)


Directions:
Preheat oven to 350 degrees. Lightly spray a *large casserole dish with non-stick cooking spray.  Brown the meat with onions in a large skillet.  Season with seasoning salt and pepper. Drain off grease.  Stir in the diced green chilies and refried beans until mixture is smooth. Remove from heat.


Soften the corn tortillas in the microwave or oven and evenly distribute the mixture in the middle of the corn tortillas.  Roll each one up and place seam down in the baking dish.  Pour the green enchilada sauce over the top evenly covering the tortillas. Bake for 25 minutes. Remove from oven and spread the cheese evenly on top. Place back in oven for 5 minutes and serve.


*My mother-in-law always uses a 9x13 but I used an 11x15 because I changed her recipe by adding an onion so I had more filling.