Stacked Green Chile Enchilada Casserole
Green Chile Sauce:
1.5 - 2 jars FCC Pure Green Chile
4 garlic cloves, sliced and diced
1 large onion
1.5 tbsp cumin
2 tbsp powdered chicken or beef bullion
1 cup water
2 tbsp olive oil
1 bell pepper or 4 jalapeños (if using mild Pure Green Chile)
Salt and Pepper, to taste
Sauté onion, garlic, and bell pepper until soft.
Add spices, bullion, and water, simmer until semi thickness. Then purée in a blender.
2 lb ground round (90% fat-free)
1 ea. finely chopped onion, bell pepper, and 3 garlic cloves
Add Salt, Pepper, and Cumin to taste
1.5 cup CG Sauce (above sauce mixture)
8 oz cream cheese
1 teaspoon cumin (Heat and stir to melt cream cheese)
1 lb block of sharp cheddar cheese (shredded fresh for better taste, but you can use pre-shredded)
18 corn tortillas fried in oil and drained (Click here to see our Hatch Chile Corn Tortillas)
2 tbsp Olive oil mixed with 4 tbsp GC Sauce to coat the bottom of a 13x9 pan.
Layer 6 corn tortillas, meat mixture, and dabs of Green Chile sauce (I add raw chopped onion) until you have 3 layers.
Top with the cream cheese topping and sharp cheddar cheese (I use the block and grate myself because it’s better tasting).
Cover with foil and bake at 375° for 25-30 minutes (if cooked right away)
I also browned and cooked Mexican rice and added 2-3 tbsp of the hot Red Chile Roast and 1 can of crushed Mexican-style tomatoes to my rice recipe.
Serve with refried beans or charro-style beans. Enjoy!
Recipe by Jeff Greer from Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!