Camp Recipes > Casseroles

Green Chili Enchilada Casserole

• 1 dozen corn tortillas
• 1 can cream of mushroom or chicken soup
• 1 can cheddar cheese soup
• 2 can chopped green chilies
• 1/2 t. Ground cumin
• Garlic salt to taste
• Grated cheese
• Diced onion

Heat soups, seasonings, and chili until sauce is smooth. Fry tortillas in hot grease for a few seconds until limp, drain on paper towels.

Ladle enough sauce in baking pan to cover bottom . Put one layer of Tortillas in pan, sprinkle cheese and onion on top, ladle sauce, continue layering until tortillas are used. Reserve enough cheese and onion to sprinkle on top. Cover lightly with foil and bake in 325 oven for 20 mins.

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