New Mexico Red Enchilada Casserole

November 11, 2013

Growing up in New Mexico stacked red chile enchiladas were a tradition. This is a casserole version I came up with using the same ingredients and flavors as the traditional stacked version.

1 1/2 lbs. ground beef, shredded beef, ground or shredded chicken or ground or shredded turkey
1 onion
1 clove garlic
salt and pepper to taste
6 tsp. butter
6 tsp. flour
2-3 oz. red chile powder (to taste, adjust as you go)
1 - 1 1/2 c. milk
3 7.5 oz. bags Sargento Cheese, either 4 Cheese Mexican, or 4 State Cheddar
18 corn tortillas
1 dozen eggs
1 head of iceberg lettuce, shredded (optional)

Preheat oven to 350 degrees F. Brown ground meat as you normally would, using onion, garlic and salt and pepper to season. If using pre-cooked shredded meat, simply sauté onion and garlic and add to...
See the full directions on my site

Nutritions

Calories
288

Sodium
136mg
5% DV

Fat
11g
17% DV

Protein
17g
35% DV

Carbs
25g
8% DV

Fiber
2g
10% DV